Basic chicken stock

From Roasting-A Simple Art

Cookbook

Author(s): Barbara Kafka, Maria Robledo

Page 42

Course: Soups and Stews

Reviews

1 reviews, average rating 4.0 / 5

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13 years ago

★ ★ ★ ★ ★ 4/5

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Very long very slow simmering makes very flavorful stock.

If you want to simmer overnight like I did, make sure you add enough water and use a real low flame - it reduces quite a lot in a night!

I did not bother skimming the stock, and I was still very happy with the result.

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