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The secret to making the most flavorful brown and white chicken stock

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First published at 04:05 UTC on January 26th, 2024.

unclemattscookerylessons

uncle matt's cookery lessons

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Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A

White chicken stock

Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks …

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A

White chicken stock

Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10

Brown chicken stock

Chicken carcass 3
Onion or shallot 2 or 3
Garlic 0.5 bulb
Celery 1.5 sticks
Carrots 2
Leeks 1/2
Herbs bay / rosemary / thyme / parsley
Black pepper corns 10
Tomato paste / puree 1 tbsp

Did you know that you can save money by buying a whole chicken and using the leftover carcass to make both brown and white chicken stock? In this video, we'll reveal the secret to making the most flavorful stocks that will elevate any dish! Say goodbye to store-bought stock and hello to homemade goodness.

LESS

Category	Cuisine
Sensitivity	Normal - Content that is suitable for ages 16 and over

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