Chicken Stock — A Spanish Way

Preparation info
  • Makes about

    900 ml

    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Spanish stocks, whether meat, chicken, fish or game, don’t really vary much from the stocks of the good cooks of France, England or Italy. This particular recipe was given to me by José Luis Izuel, a passionate amateur cook whose day job is as a picture restorer. He sometimes adds a ham bone too for flavour, a traditionally Spanish touch.