Chef's Chicken Stock, 1L

Experience the essence of gourmet cooking with chicken stock, a cornerstone of culinary craftsmanship. Made with care and precision, this rich and flavourful stock serves as the foundation for a myriad of culinary creations, promising depth of flavour and unrivalled quality.

Chicken Stock Cooking Suggestions

• Simmering Soups and Stews: Utilise as a base for hearty soups and stews, infusing your creations with layers of savoury goodness and aromatic depth.
• Enhancing Sauces and Gravies: Incorporate into sauces and gravies to add richness and complexity, creating velvety textures and nuanced flavours that elevate any dish.
• Braising and Deglazing: Use for braising meats or deglazing pans, imparting moisture and flavour to proteins while capturing the essence of caramelised aromatics.

Chicken Stock Serving Suggestions

• Risottos and Pilafs: Use to cook risottos and pilafs, allowing the grains to absorb the rich flavours of the stock for a comforting and satisfying dish.
• Pan Sauces for Poultry: Pair with pan-seared chicken or turkey, deglazing the pan with the stock to create luscious pan sauces that enhance the natural flavours of the meat.
• Vegetable Sautí: Add depth to vegetable sautís by incorporating our chicken stock, allowing the vegetables to simmer in the flavourful liquid until tender and infused with savoury goodness.
• Poaching Protein: Poach fish, chicken or tofu for a delicate and flavourful cooking method that preserves moisture and imparts a subtle depth of flavour.

Origin: Ireland

Size: 1L

Ingredients: Chicken stock, ready to use (water, chicken bones, carrot, onion, parsnip, salt, black pepper, clove, rosemary, thyme). Made with 2.3kg chicken bones per 1 l fond. 

Storage: Unopened at room temperature. Once open, keep refrigerated. 

Shelf life: For the best before please see the packing details. Use within 3 days from opening.

Cooking suggestions: Simmering soups and stews, enhancing sauces and gravies or braising meats.

Serving suggestions: Pair with risotto, poultry, vegetables and seafood.

Drogo's Kitchen: Chicken with a Creamy Morel Mushroom Sauce on Bed of Wilted Spinach, Creamy Morel Pasta, Partridge with Mustard, Bacon and Tarragon.