Label
All
0
Clear all filters

Chicken Stock

Rate this recipe

Preparation info
  • Makes

    3 litres

    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About

Ingredients

  • 3 kg (6 lb 12 oz) chicken bones, excess fat removed
  • 1

Method

Rinse the chicken bones under running water. Remove the fat from the bones and remove and discard any internal organs from inside the carcasses. Drain the bones and place in a stock pot. Rinse the chicken wings under cold running water and add them to the pan. Fill the pan with 8 litres (<

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title