First trim the chicken wings. Open one out and you will see three sections: the wing tip, the middle joint and what appears to be a miniature drumstick. Separate at each joint. Scissors are very good for this but be careful, the pressure you exert on cutting the bones will do an equally effective job on your finger tips.
Put the chopped wings, vegetables and bouquet garni in a stock pot. Add the bouillon cubes and water and bring to the boil. Turn down as soon as it is boiling and add the wine. Stir and skim, and continue to cook at the barest simmer for 3 hours, skimming often.
The wings will give out a surprising amount of fat. Sieve the stock, discarding all the solids, and return to the cleaned-out pan, then bring to a rapid boil. As the stock comes to the boil it will start to form a splendid scum. You must get this off with a ladle, because if it boils in, the stock will be cloudy and taste fatty. After the first skim, add
For Poached Chicken and Chicken Soup
Use 1 large free-range chicken approximately
Remove the chicken from the stock with a spider, wrap and refrigerate. Sieve the stock as in the previous recipe, skim, degrease and reduce in the same manner. You must do this very thoroughly if you want a good clear soup.
The resulting soup can be reheated with freshly prepared diced leek, carrot, onion and celery boiled in it, and a final addition of the gently heated, sliced poached chicken breast. Another use is as a clear chicken soup with noodles: any of Italy’s amazing range of soup pasta will do.
The best use for the poached chicken apart from in its own broth is Insalata di Cappone.
© 1996 Alastair Little. All rights reserved.