Chicken stock
This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris. At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth. However, I find that using the skins and peels […]
This recipe for chicken stock differs from the classic method I learned for making stock during my time at the Ecole Ferrandi in Paris. At Ferrandi, all the vegetables were carefully peeled and dices and the herbs and spices tied into a boquet garni using cheesecloth. However, I find that using the skins and peels