- 2 kg bony chicken wings or raw carcasses (roughly chopped)
- 3 large sprigs fresh thyme
- 2 onions (roughly chopped)
- 2 leeks (roughly chopped)
- 3 celery stocks (roughly chopped)
- 2 carrots (roughly chopped)
- 1/2 head garlic (unpeeled)
- 2 tsp maldon sea salt
- Preheat the oven to 200°C (400°F/Gas 6). Place the chicken wings or carcasses into a large roasting tin and roast for 15-20 minutes, turning them over once or twice until dark golden in colour.
- Place the roasted chicken bones in a stockpot or large pan with the thyme. Pour over 4 litres/7 pints of water and bring to the boil, skimming off any scum from the surface with a spoon.
- Add the onions, leeks, celery and carrots to the pan with the garlic and salt. Return to the boil, then reduce the heat and simmer, uncovered for about 3 hours, skimming occasionally.
- Taste the stock to check the flavour and when you are happy with it, remove from the heat and strain through a muslin-lined colander into a large jug or bowl, discarding the bones, vegetables and herbs.
- Leave to cool, cover with cling film and place in the fridge. Use within three days, or freeze into 500 ml/18 floz sealable plastic containers and use within a month.
- While this stock does take a bit of time to make, you can, of course, store it in the freezer for future use. If you'd like a stronger flavoured jellied stock, return the strained stock to a clean pan and boil until reduced by half. I would then freeze this in ice cube trays and transfer to freezer bags for storage. Use straight from the freezer for sauces.