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This is a simple recipe for making one's own chicken stock from Christopher Trotter's "Scottish Cookery".
- Thoroughly wash carcasses in cold running water.
- Place the carcasses in a large saucepan, cover with water and bring to the boil.
- (Remove scum as it rises).
- When the stock boils, reduce heat.
- Add vegetables and herbs.
- Simmer for 2-3 hours.
- Allow to cool.