How To Cook Real Chicken Stock
Knowing how to make a basic stock should be a part of everyone’s cooking repertoire. A chicken stock was one of the first recipes I ever cooked as a chef and once you get the hang of making your own, you’ll never go to store-bought versions again. I remember making large pots of delicious stock with my great Aunt as well as in the hotel kitchen where I worked. This wonderful stock was used to make soups or glazes that made the most magical sauces. I always make large batches of stock and freeze it in 500 ml portions, so I always have stock on hand if I need to whip up a quick soup or classic risotto.