Stock: the chicken kind.

Not a meal per se, but since im making tomato soup later today i made the stock i wanted yesterday afternoon. All though it takes some time on the stove, the cooking in itself is very easy.


Makes 3 liters

2kg of chicken wings or carcasses
3 sticks of celery
2 leeks
2 onions
2 large carrots
1/2 garlic head
2 sprigs of thyme

Throw the chicken into a big pot and cover with 4 liters of water. Bring to a boil making sure to skim of any white foam.
In the meantime, roughly chop the celery, leeks, onions and carrots. Once the water is boiling throw in the vegetables.Wait for the water to come to a boil again, turn down the heat and let it simmer gently for 3 hours.
Strain in a chinois or a very fine sieve. Throw away the vegetables and chicken.
If you want, you can continue cooking the strained stock and reduce it further if you want it stronger.
If not, store what you don't use straight away in the freezer for up to 2-3 months.