I get twitchy if I can’t make chicken stock now. If I can’t do it straight away, I’ll freeze the carcass and the bones, save them until the next time a chicken gets roasted. Then there are two carcasses. Extra stock. Aw yeah. Risotto me up baby.
Hugh Fearnley-Whittingstall’s chicken stock recipe is fine, but you don’t get giblets in the supermarket birds any more and who can be bothered to sieve the stock through a muslin-lined sieve? I’m fine with bits in my stock. No problem.
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