A deeply umami dish from regular demo chef Emily Lampson
3kg chicken wings
1 large or 2 small onions
2 sticks of celery
1 bunch of thyme
4 garlic cloves
4 tbsp light oil
200ml chicken stock
200g mixed foraged mushrooms
Preheat the oven to 200C. Chop the chicken wings on the joints, creating 3 pieces out of each one. Place the wing tips and elbows into a roasting tray—keep the middle joint for cooking separately.
Finely slice the onions, carrots and celery. Place half the thyme and 3 cloves garlic (peeled and crushed) in the roasting tray. Add 2 tbsp light oil and mix it all together. Place in the oven and roast for 45 mins. Turn them and place them back in the oven for a further 15 mins.
Once good and golden all over, place in a saucepan and cover with water. Simmer for 3-4 hours. Strain off and leave to cool.
Make one 200ml stock and place in a pan with the remaining pieces of chicken wings. Place a lid on the pan and simmer until tender. Leave to cool in the stock. Carefully lift out the wings and very carefully twist and pull out the bones.
Heat a heavy based non-stick frying pan until hot on a medium high heat. Add 2 tbsp oil into the pan. Damp off the chicken wings and carefully place them in the hot oil when beginning to turn golden. Add 50g butter, 1 garlic clove and a few sprigs of thyme. Continue to cook until golden and crisp all over. Carefully lift the chicken wings out of the pan and add the mushrooms into the same pan. Sauté and season.
Heat the strained off broth, add a few sprigs of thyme and taste for seasoning. Share the crispy wings and mushrooms into a bowl and pour over the broth.
Recipe: Emily Lampson