chicken stock - makes 1.5 litres

1 kg chicken wings, bones chopped through
2 sticks of celery, roughly chopped
2 medium leeks, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
2 bay leaves
2 sprigs of rosemary
2 sprigs of parsley
2 sprigs of thyme
10 whole black peppercorns
cold water to cover

Place the chicken wings, vegetables, herbs and peppercorns in a large pan.
Cover with cold water and bring to a simmer. Skim, reduce to the lowest simmer possible and cover with a lid
Simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve. Leave the last few tablespoons of stock in the pan.
Allow to cool for half an hour, then refrigerate. Once the stock is cold, skim off any fat that has risen to the surface.
Either pour directly into one or more containers and freeze or freeze in ice cube trays before transferring to a large container. Should keep for a few months in the freezer


an absolute essential - so simple it hardly needs a recipe