Yesterday’s roast chicken carcass is being made into proper chicken stock today.
We assumed it was just veg and chicken carcass simmered for hours, and checking with BBC Food we found a Nigel Slater recipe that confirms this is exactly what you do.
I’m starting by frying off a mire poix for some extra flavour.
Then the chicken carcass goes in.
Then it’s water and simmering time.
After a few hours simmering it cools a bit, then gets strained.
Then once it’s fully cooled it’s time to freeze it in tubs.
As the 80s TV advert said: smeltz guud :D
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