Light and dark chicken stock

Light and dark chicken stock

By
From
Deep South
Makes
4 litres
Photographer
Andy Sewell

I prefer my base chicken stock to remain simple, allowing the f lavours of the chicken to shine through without any competition from an overcooked celery stalk or carrot. Because of this I use wings from the best-quality chickens I can find – ones that have had a good foraging diet and plenty of exercise.

Ingredients

Quantity Ingredient
2.5kg chicken wings
5 litres water, preferably purified

Method

  1. To make light stock, rinse the wings well under cold water. For the dark stock, roast them first in an oven heated to 200°C for 25–30 minutes, until golden brown.
  2. Put the chicken wings in a stockpot and cover with the water. Slowly bring to a simmer, skimming off any scum that collects on the surface. Find the temperature that allows the stock to tick along slowly (just a bubble or two every second) for 5–6 hours. Turn off the heat and strain through a fine sieve.
Tags:
American
Southern cooking
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