Toss in water the following:
- 1 kg of chicken wings
- 1 large carrot chopped
- several sticks of celery chopped
- 1 onion chopped
- a few peppercorns and perhaps a bayleaf
- chicken feet if available
You can obviously change these quantities to taste. I always make lots and freeze in batches.
Bring to the boil.
After several hours turn off and take the chicken out. When cool enough to handle, bone the chicken and now, this depends. I usually buy extra chicken and after it is cooked save it for another venture (you can freeze it). At any rate put some or all of the chicken back in the soup. This includes the skin, which is the best part.
You have to use chicken wings. They have all the nicely bad things that make stock a gelatinous yumminess.
You may fry in olive oil or ghee the vegetables before adding chicken and water. Since they are being cooked a long time in a fatty stock that isn’t particularly necessary.
And if at all possible, do this: add chicken feet to the stock. Afterwards I discard these, as opposed to the wing meat and they look really scary in the pot – hands trying to get out – but they notably add to the richness of the stock.
Serving: separately cook some sort of noodles. I use risoni or orzo, shaped like rice, but pasta. Add to the soup when they are near to cooked and finish them off there. Chopped up parsley on top. Bread or toast.
Bonus: as mentioned, by putting in extra wings, you end up with both richer stock and chicken meat for other exercises. The wing meat/skin is really robust, can’t be overcooked, is happy to be frozen when cooked. So, you can divide up some of the boned meat into small quantities to do things with like add to a salad or throw it into Japanese soup noodles, to name a couple of things I do with it.