Quick and Easy Chicken Stock
Makes: 2 pints (1.1 liters)
Preparation Time: 20 minutes
Cooking Time: 1 hour
2lb (900g) chicken wings
2½ pints (1.4 liters) 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.