QUICK-AND-EASY CHICKEN STOCK

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.”

Makes 1 litre

EASY

GREAT VALUE

Preparation: 15 minutes Cooking: 1 hour 20 minutes

olive oil 1T free-range chicken wings 600 g large red onions 2, chopped large leeks 2, sliced large carrots 2, chopped celery 4 large sticks, chopped garlic 2 cloves, peeled bay leaves 3 black peppercorns 1T salt 1T roast chicken carcass 1 (optional) water 2 litres

1 Brown the chicken wings in the olive