Everyday Chicken Stock

Page 93

Cuisine: French | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

What I like about this stock recipe is that it assumes the most common situation you'll find yourself in (or at least which I find myself in) - staring at a roasted chicken carcass after you've picked the meat from the bones and thinking it would be smart to make some stock with it.

Well it is, and it's quite simple. I think of the carcasses I've wasted before and sigh. Stock is really one of those things that everyone should make.

I followed this almost exactly as written, with the only difference being that I put some celery in. Otherwise it's very easy - water on the bones and simmer for a few hours, then add some vegetables and herbs and you're off to the races.

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