Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 2 Litres
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Difficulty level: 1 out of 4
8 Ingredients
- 1.30kilograms chicken wings, chopped at the joints
- 2 celery stalks, roughly chopped
- 2 onions, quartered
- 8 sprigs parsley
- 4 sprigs thyme
- 1 bay leaf
- 1teaspoons salt
- 10 whole black peppercorns, lightly crushed
Method
Step 1 of 2
Combine the chicken, celery, and onion in a large saucepan with 2 litres cold water. Bring just to a boil over high heat. Using a large spoon, skim off any foam that rises to the surface. Reduce the heat to low and add the parsley, thyme, bay leaf, salt, and peppercorns. Partially cover the saucepan. Simmer for at least 1 and up to 3 hours.
Step 2 of 2
Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.
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