Chicken Stock

Chicken stock is one of the most important bases in the professional and domestic kitchen. It’s used for most soups and many cream sauces, the latter because it is pale in colour – it is often known as ‘white’ (rather than ‘brown’) stock. It’s very easy to make but you need to use raw chicken bones. Your butcher should be able to supply you with some chicken bones, or you can take the breasts off a whole chicken, saving them for another dish, and use the carcass for the stock.

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