Chicken Stock

Preparation info

  • Makes

    3 litres

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

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 (<