Essential Chicken Stock from Meat Manifesto by Andy Fenner
Stock forms a foundation of flavour in so many dishes. Chicken stock is generally lighter, clearer and has a milder flavour than that of a meaty beef stock. It’s particularly great in dishes where...
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Ingredients
- 2 roast chicken carcasses (about 2kg)
- 4 garlic cloves, unpeeled, crushed
- 2 white onions, medium, roughly chopped
- 2 leeks, medium, roughly chopped
- 2 carrots, large, roughly chopped
- 5 celery sticks, roughly chopped
- 3 bay leaves
- 2 sprigs rosemary, whole
- 5 sprigs parsley, fresh, whole
- 5 sprigs thyme, fresh, whole
- 5 black peppercorns, whole
- 6 litres cold water
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