The Secret of Maggie’s Golden Chicken Stock

The Secret of Maggie’s Golden Chicken Stock



Maggie describes stocks as “the heart and soul of a good kitchen”.

“There’s so much to say about stocks,” she explains, “and these are just a few of the things I’ve learnt over the years.

• I roast the bones and vegetables until they’re caramelised to give my chicken stock a lovely golden colour.

• And Inglewood Organic is the best!

• Please use fresh, bright vegetables rather than limp leftovers.

• Never boil or overcook your stock; it cooks away its goodness and flavour.

• Instead, bring it to a good simmer, cooking for about 3 to 4 hours in a home-size stockpot.

• I don’t skim it – because it takes the fat off with it and remember: that’s flavour.

• When it’s cooked, strain it straight away, cool and refrigerate.

“The effort is certainly worth it,” says Maggie. “A good stock can transform a dish from the ordinary to the exceptional. And it’s simple!”

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