1 kg chicken wings
2 tbsp milk powder (optional)
2 celery sticks
2 garlic cloves
250 ml white wine
10 parsley stalks
10 sprigs of thyme
1 tsp whole peppercorns
1.5 litres chicken stock
35 g butter
35 g plain flour
- Preheat oven on Fan Plus at 200°C with Crisp function on.
- Roughly chop the onions, carrots and celery.
- In a bowl, mix the chicken wings and milk powder until the milk powder evenly coats the chicken wings.
- Place the chicken wings, onions, carrots and celery into an induction compatible gourmet casserole dish.
- Place into the oven on shelf position 2 and roast for 45-60 minutes, or until everything is a nice dark brown.
- Remove the casserole dish from the oven, and place onto the induction on a medium-high heat, induction setting 7. Pour the wine into the dish and scrape off all the excess sediment from the base of the dish.
- Add the chicken stock, garlic, parsley, thyme, and peppercorns, and bring to the boil.
- Reduce the induction to a medium heat, induction setting 5. Reduce by half or until you have approximately 750 ml of liquid remaining. Strain this mixture through a sieve and keep to the side in a jug or container. Discard the bones, vegetables etc.
- Place a medium sized saucepan on a medium heat, induction setting 6. Melt the butter and then add the flour. Cook this mixture out until it turns nutty brown in colour, approximately 5 minutes.
- Pour the stock over the flour and butter mixture, and whisk until completely smooth. Increase the heat to induction setting 8 and bring to the boil, the stock should thicken at this point. Reduce back to induction setting 5 and adjust seasoning as required.
- Keep warm on the cooktop until required to serve, or allow to cool before refrigerating, and this can be reheated upon serving.
Hints and tips
- If you don’t have Crisp function you will need to roast the chicken wings for a further 10-15 minutes to achieve the desired browning.