Chicken Stock – Double Brown

• 2.5 kg (5 lb 8 oz) chicken wings
• 50

Rinse the chicken wings under cold water and drain well. Place the wings in a roasting tray with the oil and cook in a hot oven until golden brown. Once cooked, remove the chicken wings from the oven and place in a pot with the cold brown chicken stock. Slowly bring the stock to the boil and then simmer for 1½ hours, making sure to skim the stock regularly. Remove from the heat