Basic Chicken Stock Recipe
5 litres water
3 celery sticks
3 bay leaves (and other herbs if desired)
Roast chicken wings in a moderate oven until golden brown (about 20 min).
Place wings in pot with water then roughly chop the vegetables and add to the pot with bay leaves.
Bring to the boil and skim off any impurities that float to the surface.
Reduce the heat to low and simmer uncovered for 2 hours.
Allow to cool and strain into a heatproof container. After cooled in the refrigerator and solidified fat can be removed from surface.
Keeps for 1 week in the fridge or freeze for up to 6 months.