• 2kg chicken wings I use about 24 chicken wings
• 2 tbsp. skimmed milk powder
• Extra Virgin Olive oil
• 2 large onion, peeled and roughly chopped
• 8 Large carrot, peeled and roughly chopped
• 3 celery stalks chopped
• 10 button mushrooms, quartered
• 2 cloves garlic, peeled and smashed
• Large Pinch of Salt – Grinding of Pepper
• Half bottle white wine
• Any mixed herbs you have left over or fresh of your choosing You can use dried is you wish too

Act 1

Roughly Chop all the Vegetables, place in a large roasting tin with the peeled garlic

Place Chicken wings on top

Sprinkle over the Milk Powder

Slosh over a good sprinkling of Olive oil

Salt and pepper

Place in a hot over, roast for an hour, keep checking and turning the wings so they go brown, stir the vegetables so they do not stick

Act 2

Place everything in a large stock pot, pop in the herbs and wine, cover with cold water and bring to a boil

Skim the stock until clear to get rid of all the impurities

Leave to simmer with the lid on for at least 3 hours, check the water level keeping it topped up to cover the meat

Act 3

Turn off the heat and strain into another large pan – crush all the wings and vegetables to release all the juices

Back on the heat to a rolling boil

Simmer and reduce to half

Act 4

Turn off the heat and when cold place in the fridge overnight to go very cold

Act 5

Next day take off all the fat, it will come off really easy

Act 5

Store in pots in the freezer, you will always have homemade Chicken Stock, you will never buy a cube ever again

You can also do the same with BEEF BONES about 10 large beef bones –  just switch the White wine to Red

If you do not wish to use Wine, just replace with more water

Enjoy Happy Cooking