Back in the pot

I couldn’t waste a piece of that fabulous chicken – the nameless bird is back in the pot, this time stripped of his flesh. The bones and juices from the slow cooker, half a bulb of fennel, an onion, a carrot, a giant purple garlic clove, some bay leaves and pepper corns are bubbling away making a fabulous chicken stock.

Does such a long live’d bird need a name?


About Louise

Melbourne based journalist/interactive producer who loves to cook .. and eat.
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