Good quality chicken stock makes everything better, from risottos to soups to gravy – everything a FatSteak clubber loves! Here’s how I make mine which I use as a base for other stocks (such as beef).

At the end of this there is a bonus recipe using the stock in a German-style fondue.

Step 1 - Blanch the chicken

• Wash the chicken wings then bring them to the boil in 2 litres of fresh water

• Discard the now scummy water and put 2.5 litres of fresh water in with the blanched wings

Step 2 - Cook down the stock

• Throw in the vegetables (roughly chopped) and simmer for an hour or two
  #TIP: After an hour pull out the wings, pick the meat (treat yourself) and throw the bones back in

Step 3 - Strain

• Simply strain the finished stock through a sieve
  #Tip: For a clearer stock sieve through a damp muslin

Bonus recipe! German style fondue

A great use for tasty stock is for a German style fondue.

No cheese, no oil – simply have the bubbling stock in the fondue pot and dip in thin cut pieces of rump steak, chicken or small meatballs to cook them to tender perfection.

It is a great way to eat socially and a very low fat way to satisfy yourself with meat. I recommend hot sauce and flavoured salts to dip the cooked pieces in and maybe a few vegetables for balance (although these take longer to cook in the fondue).

Chicken stock

Makes 2 litres

• 5 – 6 chicken wings

• 1 leek

• 2 red onions

• 3 sticks celery

• 1 large carrot