This is what your chicken stock *should* look like. Recipe up on Sunday 🐔🥕🧅🔪

In this week’s article, we’re diving deep into stocks and broths, starting with chicken first. In this series, I’ll show you how to make a deeply flavoured, super gelatinous stock like this with only two hours of simmering. Maximum flavour with full extraction of the ingredients, made in a fraction of the time.

This stock can be both sipped and used for cooking, packed with goodness and perfect for portioning up into cubes. Full recipe and method going live on Substack this Sunday. NF x