Label
All
0
Clear all filters

Brown Roast Chicken Stock

Rate this recipe

Preparation info
  • Makes About

    4 Litres

    • Difficulty

      Easy

Appears in

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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title