Stock is better with it in.
Adds a peppery note to it. Bay leaves. Fry the halved onions until very brown first. I normally chuck in a few mixed herbs too - anything from the cupboard.

Start with cold water and heat up gently until just boiling. Skim off any shite that floats up as this will make your stock clearer. You can use a paper towel to remove the fat from the surface once you are finished too
( sporters I’m sincerely gratitude to you, Mon 16 Jul 2012, 13:55, 1 reply, 13 years ago)

This ^
+ this

allrecipes.co.uk/recipe/1182/basic-chicken-stock.aspx
( hartley hare Just some prick who thinks it doesn't apply to him, Mon 16 Jul 2012, 13:58, Reply)

Hmm
Not thought of putting ginger in. I have added soy and chilli when making a stock for chicken noodle soup before though
( sporters I’m sincerely gratitude to you, Mon 16 Jul 2012, 14:03, Reply)

First stock recipe I saw they can get to fuck if thay think I'm adding ginger.
On a new note The air conditioning unit in my office is awesome, I was bored so picked up the remote and have been messing with it.
( hartley hare Just some prick who thinks it doesn't apply to him, Mon 16 Jul 2012, 14:07, Reply)

Ginger would be good for anything oriental or indian though

( sporters I’m sincerely gratitude to you, Mon 16 Jul 2012, 14:08, Reply)

Try adding a chilli-pepper unopened (scotch bonnet peppers are well wicked)

( hartley hare Just some prick who thinks it doesn't apply to him, Mon 16 Jul 2012, 14:09, Reply)