Budget chicken wings make a rich broth.



Method

• Your soup pan should be about ¼ full with chicken wings and shin. Top up with cold water and bring it to the boil VERY slowly. Stir gently to distribute the heat and to allow the scum that may settle on the bottom to rise to the top.
• Once at a slow simmer, skim the surface. The scum will start off as grey, thick and bubbly but will become paler and eventually white. Keep a largish bowl half filled with cold water next to your stove. Skim the soup with the spoon held almost flat against the surface and drop it into the bowl – rinsing the spoon in the water.
• Wash and peel the vegetables and parsley. I leave them whole as it is easier to remove them once cooked and they tend not to collapse and make the soup cloudy.
• Return the soup to the boil, add the stock cubes and pepper, then reduce the heat to a simmer and leave for several hours. Taste after about 2 ½ hours to see how much longer you think it needs.
• When you’re happy it is strong enough, place a large colander inside a deep bowl, scoop the vegetables into the colander and leave to drain. Place the vegetables you want to serve in a bowl or Tupperware and cool completely before covering and refrigerating.
• Do the same with the wings, moving them with a slotted spoon to the colander. Once the chicken is cool enough to handle, strip the meat from the bones into another container and cool completely before covering and refrigerating with the shin – if using.
• Cool the soup and refrigerate overnight. The next day skim off the fat with a large metal spoon. If the soup is firmed up to a jelly this will be even easier. Then warm it and taste so you can adjust adjust the seasoning. If it’s too salty, you can add a large, peeled potato to the pan and bring it to the boil. Simmer for about 15 minutes and then remove the potato. If it lacks flavour, turn the pan up to a fast boil and allow the liquid to reduce until you achieve the strength you prefer.
• Heat the vegetables and shredded chicken (if using) in the soup and serve with your pick of kneidlach and/or lockshen.

louismann