- Serves: makes about 1 litre
- Cook Time: 2 hours 10 minutes
- Prep Time: 30 minutes plus draining and cooling
- Effort: easy
- 1 kg chicken wings
- 4 tbsp vegetable oil
- 1 litres chicken stock
- 75 g sliced shallots
- 3 cloves garlic, crushed with back of knife
- 5 white peppercorns
- few sprig thyme
- 3 fresh bay leaves
1. Chop each chicken wing into three pieces.
2. Heat the oil in a large heavy-based frying pan set over high heat. Add the wings and fry for 4 -5 minutes, turning, until browned.
3. Using a perforated spoon, remove the wings from the pan. Drain off the oil, then put the wings back in the pan.
4. Pour in the stock and add the shallots, garlic, peppercorns, thyme sprigs and bay leaves. Bring to the boil, then reduce the heat to very low and simmer, uncovered, for 2 hours.
5. Pour into a colander set over a large bowl. Place a heavy pan on top of the wings to squeeze out the liquid. Leave to stand for 40 minutes.
6. Discard the bones, then pour the liquid through a muslin-lined sieve set over a clean bowl. Leave to cool, then chill. Skim off any fat.
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