Preparation info
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

We use this as a base for pretty much every reduced meat sauce we make in the restaurant, but on its own it will add depth to an array of dishes, from stews to soups. We buy fresh chicken carcasses but your leftover cooked chicken carcasses from a Sunday roast could make for a wonderful stock. If you’re getting chicken carcasses directly from a butcher, ask them to chop them into smaller pieces for you. The amount of stock you will get in this recipe (and the two opposite) will depend on ho