Ingredients
- 500 g Free-range chicken wing nibble (free of antibiotic and hormones)
- 2 carrots – roughly diced
- 3 large sticks of celery – diced
- 2 brown onions
- 1 tablespoon peppercorns
- 6 bay leaves
- 6 cloves garlic
- 1/2 large bunch thyme
- 1 teaspoon salt
- 12 cups water
- 2 Tablespoon olive oil
Tips and ideas
Simply omit chicken to make vegetable stock.
Instructions:
1) Preheat oven to 200 degrees Celsius.
2) Place oil and chicken wings into a baking dish.
3) Cook for 30 minutes, or until golden.
4) Allow to cool for 10 minutes.
5) Place chicken wings into a large soup pot.
6) Place 1/2 cup of water into the baking dish that the chicken was cooked in and whisk well with a fork to get all the crispy, tasty bits from the bottom.
7) Pour the 1/2 cup of water into the soup pot with the chicken wings, along with the rest of the ingredients.
8) Bring to the boil and simmer for 1 hour.
9) Remove from heat and strain stock into a large, clean bowl.
10) Discard the rest of the ingredients.
11) Allow stock to cool at room temperature.
12) Freeze in individual portions.
