Chicken Bones for Stocks or Soup
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Chicken Bones. Perfect for stock or soup. May contain carcasses/wings/leg bones.
Weight: 1.5kg (approx)
Brown bones in the oven for approximately 1 hour at 180C. Place in a large saucepan, add celery, onion, black peppercorns and bay leaf. Simmer for 3 to 4 hours and then put through a sieve for the perfect chicken stock. Can be used as an excellent base for many soups