1kg stock bones, chicken carcass or bones saved from a roast
50ml wine vinegar or other
2 celery sticks
tsp black peppercorns
4 bay leaves
green herbs of choice
salt & pepper
Put all the ingredients into a large stockpot and bring to a boil before adding a lid turning the heat right down. Simmer for at least 6 hours and up to 12 for beef. Strain the liquid and discard the veg. Use this as a clear broth or a base for soups and indeed use as an addition to all your cooking. It freezes really well too.
A fresh chicken carcass, ready for boiling with vegetables to make rich, tasty stocks, broths and soups. 2 carcasses per pack.
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Rib bones for making a rich beef stock. Boil them up with vegetables, and you have the perfect base for gravies, stews and soups.