Ingredients
18 total- 2 onions, roughly chopped
- 3 carrots, roughly chopped
- 1 leek, roughly chopped
- 2 celery sticks, roughly chopped
- 3 large tomatoes, quartered
- 1 garlic bulb, halved
- 15g dried porcini mushrooms
- 1.5kg chicken wings
- 2 tbsp goose fat
- 75ml wine (optional)
- 1 tbsp tomato purée
- 1 litre chicken stock, hot
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- 2 tsp black peppercorns
- 3 tbsp cornflour, made into a smooth slurry with cold water
- 25g butter, cold, diced
Method
6 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Combine the onions, carrots, leek, celery and tomatoes in a large roasting tin with the garlic and mushrooms. Add the chicken wings and fat, then season well. Roast for 30 mins (approx.) until golden brown all over.
Step 2
Remove from the oven and squeeze the roasted garlic from its skin into the tray. Place the tray on the hob over medium heat and pour over the wine (if using); let it bubble for 2 mins. Stir in the tomato purée and cook for 1 min.
Step 3
Add a splash of the stock, scraping up any browned bits from the tray. Transfer to a large saucepan, then pour in the remaining stock and add the rosemary, thyme, bay leaves and peppercorns and enough water to just cover the wings and veg. Bring to the boil, skimming off any foam that rises to the surface.
Step 4
Simmer half-covered for 30 mins or until reduced by about three-quarters. If needed, add a splash of water to stop it reducing too quickly.
Step 5
Strain through a fine sieve into a clean saucepan, squeezing out as much flavour from the veg and meat as possible. Return to a low heat and whisk in enough cornflour slurry to reach your preferred consistency. Remove from the heat.
Step 6
Whisk in the cold butter until glossy. Season to taste. Allow leftovers to cool fully before freezing.