Basic Chicken Stock Recipe

• 1.5 kg Free Range Chicken wings
• 5 litres water
• 1 leek
• 1 onion
• 3 carrots
• 3 celery sticks
• 3 bay leaves (and other herbs if desired)

Method

• 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.

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