Brown chicken stock

Preparation info
  • Makes

    10 litres

    • Difficulty


Appears in
Pied à Terre: Celebrating 30 years

By Asimakis Chaniotis and David Moore

Published 2021

  • About



Caramelise chicken wings (cut in their joints) in beurre noisette until completely brown and crispy. Do this in small batches, straining the fat and reusing it for the next batch. Caramelise the vegetables seperately in beurre noisette. In a pot, place wings, chicken feet, calves feet and thyme and cover with chicken stock. Bring to the boil, reduce the heat to low and skim all froth and fats.