Label
All
0
Clear all filters

Peter Gilmore

Masterstock

Rate this recipe

Preparation info
    • Difficulty

      Medium

Appears in
top 1000Quay
Quay

By Peter Gilmore

Published 2010

  • About

Ingredients

  • 2 litres (70 fl oz/8 cups) Chicken Stock
  • 1

Method

Combine all the ingredients and 3 litres (105 fl oz/12 cups) of water in a medium pan. Bring to the boil, skimming the surface if necessary, then reduce the heat to very low and cook for 2 hours. Take the pan

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title