Chicken stock isn't an expensive item to buy - you can get value brands for about 15p and the organic type I like is only about 70p a packet. But, if you've just jointed a chicken and have a lovely fresh carcass then it would be silly to waste it.
Inspired by: The good old BBC
I produced this:
Which is now ready to be skimmed and then used. Taking inspiration from the chefs I just bunged food left over from other recipes into the pan with the carcass, covered with water, then simmered. So, this is flavoured with lemon, celery, spring onion, rosemary and parsley with some seasoning.
Posts
0 comments:
Post a Comment