Basic clear chicken stock

Makes about 2 litres

This recipe gives you the basis of a perfect clear soup - all you need to do is add a garnish. It won't qualify as a full on consommé, with the depth of flavour that implies. The way to do that is to make a double stock, using this stock instead of water as a base for the next batch of stock. Chicken wings and necks make very good stocks, although the wings will leave a fair bit of fat on the stock. This isn't hard to get rid of. Chill the stock so the fat solidifies and then it can be lifted off. This recipe makes a couple of litres. Freeze it in smaller quantities and it will keep for up to six months.

This recipe gives you the basis of a perfect clear soup - all you need to do is add a garnish. It won't qualify as a full on consommé, with the depth of flavour that implies. The way to do that is to make a double stock, using this stock instead of water as a base for the next batch of stock. Chicken wings and necks make very good stocks, although the wings will leave a fair bit of fat on the stock. This isn't hard to get rid of. Chill the stock so the fat solidifies and then it can be lifted off. This recipe makes a couple of litres. Freeze it in smaller quantities and it will keep for up to six months.

2kg chicken bones with as much fat removed as possible
2 onions, peeled and roughly chopped
1 large leek, roughly chopped and washed
3 sticks of celery, roughly chopped
1 bay leaf
A few sprigs of thyme
10 black peppercorns

Chop the chicken bones with a heavy knife or cleaver a few times, then wash them in cold water. Put them into a saucepan, cover them with cold water and bring to the boil. Drain in a colander, discarding the water and wash off again in cold water. Return to a clean pan with the other ingredients and cover with cold water. Bring to the boil and simmer gently for 1 ¹2 hours skimming every so often. Strain the stock through a fine meshed sieve, taste and continue to simmer to concentrate it if it needs more flavour. The stock can then be seasoned to taste and garnished with some shredded cooked chicken and vegetables, especially mushrooms or asparagus. If you want to call it a brodo, add some tiny agnolotti or other small filled pasta parcels to it. Or buy ready made won tons from Chinese supermarket and turn it into won ton soup.