This recipe gives you the basis of a perfect clear soup – all you need to do is add a garnish. It won’t qualify as a full on consommé, with the depth of flavour that implies. The way to do that is to make a double stock, using this stock instead of water as a base for the next batch of stock. Chicken wings and necks make very good stocks, although the wings will leave a fair bit of fat on the stock.
Freeze it in smaller quantities and it will keep for up to six months.
Makes about 2 litres
- 2kg chicken bones or chicken pieces with as much fat removed as possible
- 1 onion, peeled and browned over the stove burner
- 1 large leek, roughly chopped and washed
- 3 sticks of celery, roughly chopped (or a pieces of celeriac)
- 1 large carrot,
- 1 large parsnip,
- a leaf or two of the savoury cabbage,
- 1 bay leaf,
- 10 black peppercorns,
- a pinch of salt
- Wash the chicken bones in cold water.
- Put them into a saucepan, cover them with cold water and bring to the boil.
- Drain in a colander, discarding the water and wash off again in cold water.
- Return to a clean pan with the other ingredients and cover with cold water.
- Bring to the boil and simmer gently for 1 ½ hours skimming every so often.
- Strain the stock through a fine meshed sieve, taste and continue to simmer to concentrate it if it needs more flavour.
- Chill the stock so the fat solidifies and then it can be lifted off.
The stock can then be seasoned to taste and garnished with some shredded cooked chicken and vegetables, especially mushrooms or asparagus, used as a base for other soups, or frozen in smaller portions for use later.