for 1 litre

Stock

	oil for frying
1	shallot, chopped
150 g	carrots, chopped
150 g	celery, chopped
200 g	leek, cut into rings
2 dl	white vermouth (e.g. Noilly Prat) or white wine
500 g	chicken wings
	water

To strain/flavour

1 bunch	flat-leaf parsley
3	bay leaves
2	cloves
½ tsp	peppercorns

How it's done

Stock

Heat the oil in a wide pan, sauté the vegetables for approx. 5 mins., reduce the heat, pour in the vermouth, cook for approx. 5 mins. Add the chicken wings, pour in enough water to just cover the chicken wings, bring to the boil. Skim off any foam using a slotted spoon. Simmer the stock over a low heat for approx. 2 hrs. Add a little more water to ensure that the chicken wings remain just covered.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the chicken wings and vegetables, otherwise the stock will become cloudy. Add the parsley to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.

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