serves 4
ingredients
1 roast chicken carcass with
meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns
• Preheat the oven to 150°C/300°F/
Gas mark 2. Put in a large heavy
saucepan with the chicken wings.
• Add the onion, leek and parsnip,
and bring to the boil. While the
water is heating, add the whole
peppercorns.
• Once the stock has boiled, transfer
to an ovenproof dish and cook in
the oven for 2 hours. Skim off any
scum from the surface using a
slotted spoon, and strain the stock
you have created. Discard
everything except for the chicken.
• When cool enough to handle, take
out the carcass and shred the
chicken before returning it to the
stock. Serve hot.
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