Follow Cookwork on Twitter
Follow Cookwork on Facebook

Chicken Stock with Saffron

Saffron

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
6
serves

INGREDIENTS

500 gr chicken skin
1.5 L mineral water
100 gr onion
100 gr carrot
1 gr saffron
extra virgin olive oil

INSTRUCTIONS

  1. 1
    Clean and chop the onion and carrot. Place a bit of extra virgin olive oil in a 3-4 litre / 13-17 cups saucepan or pot. Fry the vegetables and the chicken skin until they gain a bit of colour. Add the water and saffron and bring to the boil. Once it has boiled, leave it to cook at a very low temperature for 4 hours. After that time, strain and allow to cool. When it is cold, remove any remaining fat from the top.

recipe search tags

preparation methods
Meals/Courses
cuisines European, Spanish & Portuguese
Spinner Loading