Adam Byatt’s Chicken Stock from The Recipe by Josh Emett, image copyright © Kieran E. Scott, design copyright © Blackwell and Ruth Ltd, 2019.

Ths recipe is used in Ken Hom’s Wonton Soup , and many others from Josh Emett’s book, but it’s a fantastic basic stock you can use for everything from soups and slow cooker recipes to simply slurping on its own. It’s that delicious!

COMPLEXITY: EASY | PREP TIME: 10 MINUTES | COOK TIME: 4 HOURS (WHITE), 5 HOURS 20 MINUTES (BROWN), PLUS COOLING TIME

MAKES: 5¼ QUARTS (5 LITRES)

INGREDIENTS

  • 3½ lb (1½ kg) chicken wings
  • 1 carrot, peeled and roughly chopped
  • 1 onion, peeled and sliced
  • 1 stick celery, peeled and roughly chopped
  • ½ leek (white part only), roughly chopped
  • 1 whole head garlic, cut crossways in half
  • 6 qt (6 litres) cold water
  • ½ bunch thyme
  • 2 bay leaves
  • 1 tsp peppercorns

METHOD

WHITE CHICKEN STOCK Put the chicken wings, vegetables, and garlic in a tall pan. Pour in the water and bring to the boil. Simmer, uncovered, for 4 hours, adding the thyme, bay leaves, and peppercorns after 3 hours.
BROWN CHICKEN STOCK Pre-heat the oven to 425°F (220°C). Put the chicken wings in a roasting tray and roast for 50 minutes, until browned. Add the vegetables, garlic, thyme, bay leaves, and peppercorns and roast for a further 30 minutes. Drain off the excess fat and oil from the roasting
tray, then transfer the chicken and vegetable mixture to a tall pan. Pour in the water and bring to the boil. Simmer, uncovered, for 4 hours.
BOTH STOCKS During the simmering process you will need to be on hand with a ladle to skim away any excess fat that rises to the surface of the stock. Strain the stock into a large container, cover, and allow to cool. Store in the fridge once cooled (it will keep for up to 5 days).

Adam Byatt’s Chicken Stock from The Recipe by Josh Emett, image copyright © Kieran E. Scott, design copyright © Blackwell and Ruth Ltd, 2019.