A RECIPE FOR CHICKEN STOCK WITH A DIFFERENCE

 

There is always a discussion about Chicken Stock.  Sally Clarke in her cookbook boosts proudly how she Sacked a young trainee from putting vegetables in her stock pot.

OK in a professional kitchen a clear broth is perfect but. For me flavour comes a close second And this recipe gently simmered and not boiled, hits the mark on both criteria.

INGREDIENTS

2 Kg  chicken we used a pack of wings made extra special for being from the out of date refrigerator
2 large carrots scrubbed
2 tomatoes
1 head of garlic unpeeled
a sprig of fresh thyme
1 teaspoon black pepper
5 bay leaves
1 teaspoon cloves
3 litre of water
salt

METHOD

Put the chicken and all the ingredients except the salt, into a large saucepan, and gently bring to a biol.

Turn the heat down and skim off any debris.

Simmer gently for about 90 minutes.

Remove the chicken, and strain the vegetables.  Season the stock and leave to cool. store or freeze.

 

Original recipe River Cafe GREEN

 

 

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