Quick and Easy Chicken Stock
2lb (900g) chicken wings
2½ pints (1.4 litres) water
3 slices fresh root ginger
4 Spring Onions
2 large cloves garlic
2 teaspoons salt
1 tablespoon whole black peppercorns
Put the chicken wings into a large saucepan. Cover with water and bring to simmering point.
Meanwhile, cut the ginger into diagonal slices 2 x ½ inch (5 x 1 cm). Discard the green tops from he spring onions and cut the remainder into thirds. Lightly crush the garlic cloves, leaving the skins on.
As the water in the pan begins to simmer, gently skim of the scum as it rises to the surface using a large flat spoon. Add the spring onions, ginger and garlic and salt and partially cover. Gently simmer for 1 hour.
Strain the stock through a fine-meshed sieve. Remove any surface fat. It is now ready for use or it can be allowed to cool thoroughly before being transferred to containers and frozen for future use.
Makes 2 pints (1.1 litres)
Preparation Time – 20 minutesCooking Time – 1 hour