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10 litres
Easy
By Andrew Pern
Published 2008
Heat a little oil and place the chicken bones into a thickbottomed roasting tray, lightly colour and place into a hot oven for 8 to 10 minutes to cook through, but not colour. Remove from oven, add the white wine and de-glaze the tray removing all the sediment and the goodness from the tray.
In another pan, add the remaining oil, vegetables, herbs and peppercorns, sweat but don’t colour