- 1 T olive oil
- 600 g free-range chicken wings
- 2 large red onions, chopped
- 2 large leeks, sliced
- 2 large carrots, chopped
- 4 large celery sticks, chopped
- 2 garlic cloves, peeled
- 3 bay leaves
- 1 T black peppercorns
- 1 T salt
- 1 roast chicken carcass (optional)
- 2 litres water
1. Brown the chicken wings in the olive oil in a large saucepan. Remove from
the saucepan and set aside.
2. Add the vegetables, garlic, bay leaves, peppercorns and salt to the same saucepan and cook until slightly translucent and golden. Add the chicken wings and chicken carcass, if using, to the vegetable mixture and cover with water.
3. Bring to a boil, then reduce the heat immediately and simmer for 1 hour. Remove any scum or excess oil from the surface using a slotted spoon. Top up with water if necessary. Strain the stock using a sieve. Freeze until needed or use as a base for a soup.
Cook’s tip: Using chicken wings is my favourite way to extract fast flavour. If you have a roast chicken carcass, freeze it until you’re ready to make a stock, then add it to the wings. Don’t stir the stock too often while cooking as this makes it murky.