Spanish chicken stock

Spanish chicken stock

By
From
Botanical
Makes
4 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
5 litres chicken stock
3 carrots
3 onions
3 celery stalks
3 corn cobs, kernels removed
4 cinnamon sticks
100g ras el hanout
75g ground cumin
75g paprika
10 green chillies, split
175g salt
2 large pinches saffron

Method

  1. Combine all ingredients except saffron in a large casserole or saucepan, bring to the boil then reduce to a simmer. Cook for 15 minutes, skimming away any impurities. Add the saffron and cook slowly for a further 15 minutes.
  2. Remove from the heat, allow to cool and strain into a suitable container. Refrigerate for up to 1 week, or freeze for up to 1 month.

Chef’s note

  • As the flavour for the stock is imparted from the cob itself, this recipe does not require the corn kernels. If you are not planning on using these for another recipe however, they may be left on the cob.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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