broth · Cooking course

Serves 20

Ingredients

• Chicken wings — 2 kg
• Onion — 1 pc, halved
• Carrot — 1 pc, roughly chopped
• Celery — 1 stalk, roughly chopped
• Bouquet garni — 1 pc
• Allspice (whole) — 10 pcs
• Button mushrooms — 3 pcs
• Leek — 0.5 stalk
• Cilantro — 5 sprigs
• Parsley — 3 sprigs
• Tomato paste — 0.5 tbsp
• Dry white wine — 100 ml
• Black peppercorns — 12 pcs
• Lemongrass — 2 stalks, trimmed
• Vegetable oil — 2 tbsp

Instructions

1. Brush the roasting tray with oil. Spread 2 kg of chicken wings on it.
2. Roast at 220–230 °C until bronze-coloured — 20–40 min.

1. Move the wings to a pot, cover with water, and put on the heat.
2. In the tray with the fat, add a mirepoix — onion, celery, carrot — coarsely chopped, and roast at the same temperature.

1. When the water boils, skim the foam.
2. Once the vegetables are roasted, transfer them to the pot.
3. Add the bouquet garni, allspice and black pepper, mushrooms, leek, cilantro, parsley, tomato paste, white wine.

1. Hold at a bubble simmer (<100 °C) for 1.5 to 3 hours. Skim regularly.
2. Strain through a fine sieve and cheesecloth.