Restaurant Quality Flavour: The Secret to Rich Chicken Stock

How to make homemade chicken stock, what chefs call liquid gold. Never buy stocks from cardboard boxes, in supermarkets. Those stocks taste like salty water or brine with a weird flavour because they’re mostly salt, artificial flavour enhancers, and barely any real bones or vegetables, just cheap shortcuts for shelf life, not real depth.

This stock however is made from real roasted chicken bones and feet, it's rich in flavour and naturally full of gelatin for that velvety mouthfeel (The collagen is also great for your skin, keeps you looking young, so eat more of it!). It's perfect for velvety sauce reductions. A classic in French kitchens, it’s the base of great sauces, soups, risottos and so much more. Roasting the carcass gives depth, while the feet add body and richness without needing anything artificial. Simple, pure, and exactly how it’s meant to be, slow cooked the old fashioned way.

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