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 - 30minutes
90 - 120minutes
- 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
- Simmer for as long as possible removing any impurities as they rise to the top
- 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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