Prep Time: 10-15 mins      Cook Time: 3-4 hours      Makes: 1.5L (approx.)

Ingredients

1kg chicken wings

4 chicken drumsticks

1 leek, halved, washed

6 cloves garlic, peel on and smashed

2 large carrots, washed, sliced

2-4 sticks celery, peeled

1/2 – 1 cup white wine

3 sprigs thyme

3 sprigs parsley

1 bay leaf

1 strip lemon rind

8 peppercorns

1-2 tablespoons salt

Water, enough to cover solids, around 2.5 litres

Method

Rinse wings and drumsticks to remove any feathers or unwanted bits and pieces and pat dry on paper towel.

Heat a stockpot over a medium-high heat. When hot, add the wings and drumsticks and cook, stirring occasionally, for around 10 mins, or until browned all over. When browned, add the vegetables and garlic and cook for a further 5 mins. Add wine and reduce slightly, scraping the bottom of the pot (see note).

When the wine has reduced slightly, add enough water to cover the solids, along with the herbs, lemon rind, peppercorns and salt. Simmer gently for 3-4 hours, skimming the surface every 30 mins (see notes). After that, strain in a colander over a large bowl, discard solids and leave to cool for 2 hours.

Notes

When reducing the wine, use the wooden spoon to scrape the stuck bits off the bottom as that part is full of flavour.

The stock needs to simmer for at least 3 hours; the longer, the better. Make sure to skim the surface every 30 mins while simmering.

This will last for up to 5 days in the fridge or up to 6 months in the freezer. When stock is cold, refrigerate overnight and the next day, use a spoon to remove any remaining fat, if there is any, from the surface.