Looking for a few kitchen-based brownie points? The perfect chicken stock is bound to collect you a few, as Ian Howard, head chef of Babylon at The Roof Gardens tells us.
What you need - 2kg chicken carcass; 1kg chicken wings; 2 carrots peeled and left whole; 2 sticks celery whole; 1 leek cut in half and washed; 1 onion peeled and left whole; bouquet garni of thyme, bay leaves, white peppercorns.
1 Place all the ingredients with just enough water to cover them and bring to a slow boil. Skim off the fat as it rises to the surface. Do not rapidly boil the stock as this will turn the stock cloudy and boil the fat that rises to the top back into the stock and make it very greasy.
2 Allow the stock to only just tick over on a very low heat. I recommend simmering gently for six hours.
3 When the stock has cooked out, allow it to stand for 20min before it is passed through a fine sieve. This is to allow any impurities to settle to the bottom of the stock.
4 Return to the pot and reduce by half to concentrate the flavor.
5 Allow to chill in the fridge or use straight away.
By Ian Howard, head chef of Babylon at The Roof Gardens, W8