By Paul Merrett
The basis of many sauces, stews or casseroles, chicken stock is a must-have in the kitchen. Chicken stock comes in two basic varieties: brown stock and white stock. Brown stock is made with the bones from roast meat. The bones are first cooked in the oven, then browned in hot oil with vegetables and a teaspoon of tomato puree for extra depth of flavour and colour. White stock comprises raw chicken carcass or bones that are blanched and cooked with vegetables. It is a lighter option than brown stock and its flavour should not overpower the other ingredients in the finished dish.
See all recipes for chicken stock (4)
Bolognese sausage ragù with tagliatelle
Southern-style pork and beans
Mulligatawny soup
Chicken soup and dumplings
Lemon and pomegranate couscous
Make-ahead Christmas gravy
Bones and giblets can be purchased from your butcher for relatively little money. Ready-made fresh stocks are widely available in supermarkets.
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