Chicken broth

Serves 4

• 500g chicken wings
• 2 onions, skin left on, quartered
• 50ml white wine
• 1 whole chicken
• 2 sticks celery, roughly chopped
• 1 carrot, roughly chopped
• 1 garlic clove, bashed
• 1 bay leaf
• 3 sprigs thyme
• 1 sprig rosemary
• 200g basmati rice
• Handful of finely chopped flat-leaf parsley

1. Preheat oven to 200°C / 180°C fan.
2. Place the chicken wings, spaced well apart, on a baking tray and place into the oven for 40 minutes until golden and crispy. Add the quartered onions and roast for a further 15 minutes, then remove from the oven.
3. Place the wings and onions into a large stock pot and set aside, then pour the white wine into the roasting tray and scrape off as much as you can from the bottom of the tray – the more you can scrape, the more flavour you are adding to the broth!
4. Pour the liquid from the roasting tray over the wings in the stock pot and then add the chicken, celery, carrot and garlic clove.
5. Add enough cold water to cover everything in the pot and then place over a gentle heat and slowly bring to a simmer, skimming off any scum that rises to the top of the pot with a spoon and discarding. Simmer for about 1.5 - 2 hours, then add the bay leaf, thyme and rosemary and simmer for a further 30 minutes.
6. Transfer the chicken and vegetables to a large bowl and season the broth with salt to taste. Shred the meat from the whole chicken and set aside. Discard everything else.
7. Line a sieve or colander with muslin and set over another pot or large measuring jug. Ladle the broth into it – this will catch any additional scraps left in the broth.
8. Place the broth back on the heat and add the rice. Cook for 10 minutes or until the rice is tender, then add the shredded chicken meat back into the pot. Warm through for 2 - 3 minutes, then serve in bowls with the parsley sprinkled on top.

You could put any vegetables you like into the pot when you add the rice, but we like to keep it simple. Adding different herbs to the soup to finish would also be lovely.