Chicken Stock

Preparation info
  • Makes

    3 litres

    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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 (<