Many recipes use chicken stock as part of the groundwork for a dish. In the past I've just bought chicken stock cubes or ready made stock purely because I didn't know how to make my own stock. Shop-bought stocks can have a salty taste which I'm not too keen on, especially the stock cubes. Nowadays I try to use every part of a whole chicken, including making the stock from the carcass. It makes me feel as though I've used the chicken we'd bought to its full potential. 

Details

Written by Stuart Edge

Category: Stocks and Sauces

Published: 24 March 2012

Read more: Chicken stock from carcass recipe