CHICKEN STOCK

1 chicken carcass
3 tablespoons olive oil
6 cups vegetables from your fridge or market,
coarsely chopped (I’ve used carrot, leek, onion,
garlic and celery)
1 cup white wine or beer
1 tablespoon peppercorns
1 thumb-sized piece of ginger
handful of parsley, sage, bay & thyme

USES
• Braise witloof, radicchio, fennel or similar with the stock then cover with breadcrumbs and parmesan
and finish under the grill.
• Use it as pasta water then serve as separate dish with fresh parsley
after serving the pasta.
• To cook polenta

Recipe, food styling & photography Will Bowman

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