Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Making chicken stock
Carcasses, wing tips, etc can be used to make fresh chicken stock. Put the chicken bones in a deep pan and cover with 2 litres of water. Bring to the boil, ladle off any white froth, then add 2 chopped celery sticks, 1 chopped leek, 1 chopped onion, 1 chopped large carrot, a few garlic cloves and a sprig of thyme. Bring back to the boil, then reduce the heat and gently simmer for 2 hrs. Strain the stock through a fine sieve and use as directed, or leave to cool and then freeze.