Advertisement
Chicken stock
Preparation info
- Makes
1–1.5 litres
- Difficulty
Complex
Appears in
By Mark Hix
Published 2005
When you make stock, do so in quantity, then boil down to concentrate and freeze in useful quantities. To darken the colour of the stock, if required, leave the skin on the onions.
Ingredients
2 kg 4½ lb 3
Method
- Place all the ingredients in a large saucepan and add cold water to cover. Bring to the boil, skim and simmer for 2 hours, topping up with water and skimming as necessary.
- Strain the liquor through a fine sieve. Taste and if the flavour isn’t strong enough, boil to reduce the stock down.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe