Brown Roast Chicken Stock

Name: Brown Roast Chicken Stock
Yield: Makes About 4 Litres/7 Pints
Ingredients: 4 litres (7 pints) water; ½ cup fresh herbs (e.g. rosemary, sage, oregano, tarragon – you choose!); 100ml (3½fl oz) cider vinegar; 750ml (26fl oz) red wine; 1 boiling chicken, cut into 8 pieces; 2 onions, cut with the skin into quarters; 2 carrots, peeled but not cut; ½ head of celery, cut in half; 1 head of garlic, unpeeled, cut in half horizontally; 1 10cm (4in) thumb of fresh ginger, cut into 6; 6 bay leaves

Preparation info

Makes About
4 Litres

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

Ingredients

1 boiling chicken, cut into 8 pieces
2 onions, cut with the skin into quarters
2 carrots, peeled but not cut

Stock
Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas 7. Put the chopped-up chicken and the onions in an oven dish and roast for 1 hour, stirring from time to t