Chicken Stock

White chicken stock is made by simmering bones and water together for 40 minutes. Dark chicken stock, which is my preference, involves roasting or frying the bones before boiling and gives a more pronounced flavour, in the same way as a roast chicken tastes more distinctive than one that’s been boiled. All poached and roasted foods differ for the same reason. Complex changes happen at temperatures over 150°C/300°F/Gas 2. These are called Maillard reactions and involve proteins on the outsid