Chicken Stock

Name: Chicken Stock
Yield: Makes roughly 3 litres
Ingredients: ½ bulb of fennel, chopped; vegetable oil; 2 cloves of garlic, peeled and crushed; 1 kg uncooked chicken bones; 1 large carrot, peeled and chopped; 250 ml white wine; 1 stalk of celery, chopped; a few sprigs of parsley, tarragon, dill and chervil; 1 large onion, peeled and chopped

Preparation info

Makes roughly
3 litres

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 stalk of ce

Stock
Gluten-free

Method

To make the stock

In a large saucepan gently fry the onion, carrot, celery, fennel and garlic in a splash of vegetable oil until they start to soften but not colour.

Add the chicken bones, wine and herbs and at least 5 litres of water to cover. Bring to the boil, and skim off any