Chicken stock from The Good Chicken Cookbook by Marcus Bean
Preheat the oven to 200°C/400°F/Gas 6. Put the carcases in a roasting tin and roast for 1 hour until browned. Transfer to a large saucepan and add all the remai
Ingredients
- 2 small bunches of flat-leaf parsley
- 2 thyme sprigs
- 2 celery sticks
- 2 leeks, trimmed and halved
- 2 bay leaves
- 12 black peppercorns
- 6 vine tomatoes
- 2 star anise
- 2.5 kg/5 lb chicken carcases
- 2 unpeeled onions, quartered
- 4 carrots, broken in half
- 1 garlic bulb, cut in half horizontally
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