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Ingredients (nutrition)
- 1 roast chicken carcass with some meat left
- 8 oz chicken wings
- 1 diced leek
- 1 diced parsnip
- 1 diced medium onion
- 6 black peppercorns
Cooking Instructions
- Preheat the oven to 300°F.
- Put in chicken wings in a saucepan.
- Add in leek, parsnip, onion and bring to the boil.
- While still boiling, add the whole peppercorns.
- Transfer to an ovenproof dish and cook in the oven for 2 hours.
- Skim off any crust from the surface using a spoon.
- Strain the stock.
- Remove everything except for the chicken wings.
- Shred the chicken from the carcass before returning it to the stock.
- Serve while still warm.
Servings: 4
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