Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin ...
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.