Soups
Perfect Chicken Stock
A clear, rich and fragrant chicken stock is the base of the very best soups. To make it really full of flavour, add trimmings, the carcass, the neck or the wings to the meat and simmer it gently for up to two hours. Skim off the foam diligently as it cooks – that is the only way to keep the stock beautifully clear.
Prep: 20 min
Cook: 1 h 45 min
Servings: 4
Energy: 530 kcal per serving
Method
01.
If you are using chicken thighs, cut them in half. Heat the oil in a large pot and fry the chicken on all sides for about ten minutes.…
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