Light White Chicken Stock

• 4 free-range chicken carcasses
• 500 g (1 lb 2 oz)

Place the chicken carcasses and wings in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Once simmering, remove from the heat and strain the bones, discarding the liquid. This method is called cold-water blanching and I use it for many of our stocks. Wash the pan well and rinse and scrub the chicken carcasses to remove any impurities.

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