Chicken Stock

This is the most used stock at Rockpool, either as the main stock in a sauce, or as a base for a more complicated sauce. I also use it with fish and shellfish as I don’t like the flavour of fish stock; it also ages too quickly - within hours - to my taste. The only way to use fish stock is to make it and serve it immediately, as in fish soup.

With this stock look for nothing but the clear taste of chicken. It has a texture that’s richer than most chicken stocks as it is made from th