Simple Chicken Stock

Every good sauce is based on a good stock, this is also a great way of using up chicken bones from a roast chicken

15 - 30

minutes

90 - 120

minutes

6

servings

Ingredients

Method

  1. 1. roughly chop all your vegetables and brown off in a heavy saucepan, chuck in your chicken bones and fill the pan up with water, bring to the boil and remove the scum that collects on top

  2. 2. Simmer for as long as possible removing any impurities as they rise to the top

  3. 3. Pass the stock through a fine sieve and pop back into your pan and reduce the stock by half, chill and freeze and use when needed

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