Light White Chicken Stock

Preparation info
  • Makes about

    1.25 litres

    • Difficulty

      Easy

Appears in

By Ben Shewry

Published 2012

  • About

Ingredients

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

Method

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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