Name: A Darkish, Deeply Flavoured Chicken Stock
Yield: Makes about 5 Litres / 9 Pints
Ingredients: 8 chicken wings, roasted for 20 minutes at 220°C/450°F/Gas 7; chicken neck and heart (optional but preferable); 2 large carrots, roughly chopped; 8 black peppercorns; 2 bay leaves; 2 large onions, quartered; 2 large tomatoes, quartered; 3 celery stalks, roughly chopped (with leaves, if present); handful of mixed parsley and coriander stalks; 2 cooked chicken carcasses, kept from roast chicken

Preparation info

Difficulty
Medium

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

Chicken Stock

Stock used to scare the hell out of me. Not literally. It never chased me through the woods with a bloody cleaver, or harangued me on the Second Coming of Christ. No, my fear of stock was purely practical. Unlike frying an egg, say, or making a curry, it seemed to involve vast, industrial vats over-flowing with centuries of serious culinary know-how. I saw it as a professional process, mastered by moustachioed French chefs, their hands riddled with sca