225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns
Preheat the oven to 150°C/300°F/
Gas mark 2. Put in a large heavy
saucepan with the chicken wings. Add the onion, leek and parsnip,
and bring to the boil. While the
water is heating, add the whole
peppercorns. Once the stock has boiled, transfer
to an ovenproof dish and cook in
the oven for 2 hours. Skim off any
scum from the surface using a
slotted spoon, and strain the stock
you have created. Discard
everything except for the chicken. When cool enough to handle, take
out the carcass and shred the
chicken before returning it to the
stock. Serve hot.
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