Brown Roast Chicken Stock from The Sugar Club Cookbook by Peter Gordon
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 time. After 40 minutes add the carrots, celery and...
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Ingredients
- 2 carrots, peeled but not cut
- 2 onions, cut with the skin into quarters
- 1 head of garlic, unpeeled, cut in half horizontally
- ½ head of celery, cut in half
- 6 bay leaves
- 1 10cm (4in) thumb of fresh ginger, cut into 6
- ½ cup fresh herbs (e.g. rosemary, sage, oregano, tarragon – you choose!)
- 100ml (3½fl oz) cider vinegar
- 4 litres (7 pints) water
- 750ml (26fl oz) red wine
- 1 boiling chicken, cut into 8 pieces
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