Chicken broth with mandlach

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"The bones in the chicken wings mean the broth will jell beautifully, perfect if you want to serve it chilled (without the mandlach) with a squeeze of lemon on a warm day. Mandlach (mini croutons) are also known as soup nuts.” – Phillippa Cheifitz

Ingredients

1.2 kg free-range chicken wings
2.5 litres water
1 brown onion, washed but unpeeled
1 bunch celery, washed and roughly chopped
1 bay leaf
1 T salt
7-8 peppercorns
For the mandlach:
3 large free-range eggs
1 T sunflower oil
¾ t baking powder
¾ t salt
150 g flour
sunflower oil, for frying

Cooking Instructions

1. To make the broth, place the chicken wings in a large saucepan and add the water. Slowly bring to a boil. Skim the surface.

2. Add the onion (whole or quartered), celery, bay leaf, 1 T salt and peppercorns. Bring to a simmer, then half-cover and reduce the heat. Simmer very gently for 1½–2 hours.

3. Allow to cool, then strain and remove the wings. If necessary, reduce a little to intensify the flavour. You could add a good-quality chicken stock cube, but rather keep the flavour gentle.

4. To make the mandlach, lightly beat the eggs and oil, then mix in the baking powder, salt and 120 g flour. Knead lightly, adding enough flour to make a dough stiff enough to handle.

5. Turn the dough out onto a board lined with lightly floured baking paper. Divide the dough into quarters and shape into long sausages. Flatten slightly, then slice across into 1–2 cm pieces.

6. Fry in the oil until crisp, golden and puffed. Drain on kitchen paper. Serve in the chicken broth. The mandlach can be reheated in a moderate oven.

Cook's note: The chicken wings used to make this golden broth can be used later – brush with honey and sriracha and grill over a high heat.

Find more chicken recipes here.

Photograph: Toby Murphy
Production: Phillippa Cheifitz
Food assistant: Kate Ferreira