Making amazing stock at home isn’t a dark art, but it’s imperative you start with good ingredients such as free-range chicken. Make a big batch and freeze in doubled-up zip lock bags.
Add the mushrooms, garlic, celery and
Drain everything into a clean pot through a sieve. Reserve the chicken flesh. Skim the excess fat off, leaving some as it adds flavour. Boil for another 30 minutes over medium–high heat to reduce the liquid and concentrate flavour. Add 1–2 teaspoons of salt when it’s done, tasting to see if it needs more.
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