Perfect for winter, Phil Vickery shares the secrets of a perfect soup turning his sights on roast chicken stock.
Ingredients
Method: How to make My warming soup masterclass: Roast chicken stock
1
Place the carcass in a saucepan along with the water.
2
Bring to the boil and simmer for about 5 minutes, nice and slowly, to remove all traces of fat.
3
Add the rest of the ingredients and simmer for a further 35-40 minutes.
4
That’s it, strain and use. You can simmer down once strained, to intensify the flavour of the stock.
