I made some chicken stock today with the chicken carcas from the roast dinner (along with some carrots, celery, bay leaves and peppercorns) but it never seems to be that lovely brown colour you see in pics of home made stock more a paleish dishwater looking type thing
What am I doing wrong? Should I Be cooking it for longer or reducing it further?
How much do have at the end and in what quantity is a useful amount to store it in?
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Tell me about your chicken stock
7 replies
Jcee · 30/09/2012 17:46
OP posts:
EleanorHandbasket ·
02/10/2012 19:12
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