Ingredients

Steps

• Preheat the oven to 190°C.
• Place the chicken wings and pork bones into a roasting tin.
• Roast for 30–40 minutes until golden-brown, turning halfway through.
• Strain the meat in a colander and rinse with boiling water to remove grease.
• Rinse the kombu and soak it in 2.5 litres of cold water for 30 minutes.
• Cut the kombu into strips, bring to a simmer, then remove and discard it.
• Add the meat and remaining ingredients to the water and simmer covered for two hours.
• Strain the stock through muslin, drain for 10 minutes, then cool and refrigerate.