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Brown chicken stock

For Raymond Blanc, a good stock is essential to retain a light balance of flavours. Use this as a base for delicate sauces to accompany roasted meats and some fish dishes.
Makes 1.2 litres/2 pints

100ml/4fl oz groundnut or sunflower oil
2kg/4½lbs chicken wings, cut into 3cm/1in pieces
1 large Spanish onion, cut into 5mm/¼in dice
3 medium field mushrooms, halved and sliced thinly
2 litres/3½ pints cold water
4-6 garlic cloves, skin on and lightly crushed
1 bay leaf
1 sprig fresh thyme
2 sprigs fresh parsley
8-10 black peppercorns
1 tsp arrowroot or cornflour, dissolved in 50ml/2fl oz water

Heat the oil in two large roasting pans on a high heat on the hob and brown the chicken wing pieces all over for 15 minutes, stirring from time to time. Cutting the wings in pieces will maximise the surface area, shortening the cooking time and giving maximum flavour.

Add the chopped onion and mushrooms to the pan and cook for a further five minutes or until everything is golden-brown. Do not let the meat burn or your stock will have a bitter edge.

Drain the chicken wings in a colander to remove any excess fat, then place in a large, heavy-based saucepan with the onion and mushrooms.

Pour in the cold water and add the garlic, bay leaf, thyme, parsley and peppercorns and bring to a boil.

Boil for two minutes, using a ladle to skim off the impurities that rise to the surface – this will help to keep your stock clear.

Turn the heat right down until bubbles only just break the surface and cook for one hour.

Whisk the dissolved arrowroot or cornflour into the stock and bring to the boil, then remove from the heat. The arrowroot or cornflour will bind the stock and give it more body.

Strain the stock through a fine sieve, cool, then chill or freeze until required. You will not need to add salt as it is already present in the meat.

Tip

As an alternative to draining off the fat in Step 3, chill the finished stock in the fridge and scrape off the fat that has solidified on the surface. Simmer the stock and reduce the volume of liquid by half to create a deliciously simple jus. The stock can be frozen in small containers to be used when required.