Today’s featured recipe

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Nick’s Golden Chicken (or post-Christmas turkey) Stock

Nick’s Golden Chicken (or post-Christmas turkey) Stock

I can wax pretty lyrical about good stock. The major point to know is not to boil it. I said NOT to boil it! If you do, the fat emulsifies and you get a cloudy greasy stock. But if you just gently simmer, it will become lovely and golden. And don’t forget to skim the surface, too.

1 Makes approx 1.2 litres

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