Lucas Vallecillos

Chicken stock! The foundation of so many great dishes. Rich, deeply savoury, full of flavour and naturally packed with collagen. Once you make your own, it’s hard to go back to shop-bought stock. INGREDIENTS * 2 kg chicken wings * 1 kg chicken feet * 6-7L cold water * 2 onions, halved * 2 carrots, roughly chopped * 2 celery sticks, roughly chopped * 1 leek, roughly chopped * 1 whole garlic head, halved * 2 bay leaves * 4 sprigs fresh thyme * 10 black peppercorns * fresh herbs (I use parsley) METHOD 1. Clean your chicken feet and clip the nails 2. Preheat your oven to 220°C. Spread the chicken wings and feet on a roasting tray, season and roast for 45–55 minutes until deeply golden brown. 3. Transfer the roasted wings and chicken feet to a large stockpot. Deglaze the roasting tray with a little hot water, scraping up all those caramelised bits, and add the liquid to the pot. 4. Cover with 4–5 litres of cold water. Slowly bring to a gentle simmer, skimming off any impurities from the surface. 5. Simmer the chicken for 4-5 hours, then add the onions, carrots, celery, leek, garlic, thyme, bay leaves and peppercorns. 6. Continue simmering gently for another 2 hours. Avoid boiling vigorously. 7. Add your fresh herbs for the last hour. 8. Strain through a fine sieve. 9. Cool quickly in shallow containers and refrigerate or freeze in portions. It will last in the fridge 3/4 days and freeze for up to 3 months. PS: I then pick all the meat from the wings and eat in in a soup or something! . #chickenstock #foodreels #homecooking #cheflife #foodreel