Chicken stock

Short story

A very versatile base for many delicious dishes.

Roast the chicken wings for 30 min.
While chicken is cooking, peel and wash your veggies.
Add veggies to a big stock pot.
When ready and nicely golden, add chicken to pot, including any liquid.
Add herbs and spices.
Cover with cold water.
Bring to a boil on high heat.
Reduce heat to low and leave, covered, for at least 2h.
Remove chicken and set aside to cool. Use it for another recipe.
Remove veggies and discard or blend for soup.
Filter stock using a fine strainer. Cheese cloth works better.
Bring to boild on high heat and reduce as desired. We are only reducing to help with storage.
Store stock in whatever containers are easiest for you. I reduce the stock a lot and storing it in ice cube trays in the freezer.

You don't have to store the stock for later, you can make a delicious chicken soup straight away using the leftover chicken.
Storing the stock is entirely up to you. Food storage bags, containers or ice cube trays, all work well.
Important! Do not salt your stock until ready to eat.