Clear Chicken Stock

fanny and brendas clear chicken stock

Sometimes you want a stock that is flavourful, but one that perhaps doesn’t have the array of aromatics found in our usual lovely gorgeous stock! The one major difference with this stock is that it is cooked from raw and is not a leftover carcass from a roast.

So, I simply selected two medium chickens, cut the four breasts off and reserved for cooking elsewhere., I then split the remains into about twelve pieces, quartered three large onions, added a teaspoon of black peppercorns and topped up with about 4 litres of cold water and simmered for about four hours.

This chicken stock is particularly useful for the likes of a chicken noodle soup!

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