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Chicken Stock – Double Brown
- Difficulty
Easy
By Greg Doyle, Grant King and Katrina Kanetani
Published 2008
Ingredients
2.5 kg 5 lb 8 oz 50
Method
Rinse the chicken wings under cold water and drain well. Place the wings in a roasting tray with the oil and cook in a hot oven until golden brown. Once cooked, remove the chicken wings from the oven and place in a pot with the cold brown chicken stock. Slowly bring the stock to the boil and then simmer for 1½ hours, making sure to skim the stock regularly. Remove from the heat
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