Chicken stock

The Daily Telegraph - Saturday - - FOOD DRINK -

IN­GRE­DI­ENTS

1 tbsp oil

1kg chicken wings (ask a butcher to chop them into 2.5cm pieces) 1 large onion, roughly chopped 2 large car­rots, roughly chopped 4 sticks cel­ery, roughly chopped 100g cherry toma­toes

2 large gar­lic cloves, crushed with the skin on

1 sprig each of thyme, tar­ragon and rose­mary

2 bay leaves

1 star anise

7g dried ceps

2 litres fil­tered or min­eral water

Throw in the chopped veg­eta­bles and cook to lightly brown them, then add the cherry toma­toes, gar­lic, herbs, star anise and dried ceps. Cover with the water.

Bring the liq­uid to the boil and skim off any scum that rises to the sur­face. Sim­mer for one hour and 30 min­utes, top­ping up with water if the level goes below the veg­eta­bles.

Turn off the heat and leave the stock to in­fuse for an hour be­fore strain­ing. Trans­fer to the fridge.

When the stock has cooled you may find that some oil and im­pu­ri­ties have risen to the sur­face – scoop these off with a spoon.

The stock can now be used, frozen for up to three months (re­duce it and pour it into ice cube trays) or kept in the fridge for a week. 1 litre home-made chicken stock Small bunch of pars­ley, finely chopped, or 1 tbsp pesto (this makes soupe au pis­tou)

2 tbsp top-qual­ity ex­tra vir­gin olive oil, for dress­ing

Freshly grated Parme­san

Lime juice, to taste

METHOD

Gen­tly warm the olive oil in a pan over a medium heat and add the gar­lic clove for one minute, then re­move it.

Add the green parts of the spring onion to the pan along with the car­rot, cel­ery and leek and sweat the veg­eta­bles to soften but not brown. Add a good cou­ple of pinches of salt.

When the car­rot dice are soft, add the cab­bage and can­nellini beans and cook for a cou­ple of min­utes while stir­ring, un­til the cab­bage breaks down.

Add your chicken stock to the saucepan and gen­tly heat un­til it comes to a sim­mer. Keep sim­mer­ing for three min­utes.

Check the sea­son­ing and add more salt if needed. Add a squeeze of lime juice, the white parts of the spring onions, and the chopped pars­ley or pesto.

Pour into four warm bowls and driz­zle over the ex­tra vir­gin olive oil.

Serve with the freshly grated Parme­san.

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