8 small chicory heads zest of a lemon For the stock: 1 chicken leg joint 6 chicken wings 1/2 large onion, skin on, chopped 1 carrot, chopped bay leaf handful parsley sprigs 1/2 lemon salt and freshly ground black pepper
Instructions
1) First make the stock. Place chicken leg joint and wings in a pan with onion, celery, carrot, bay leaf, parsley sprigs and halved lemon.
Bring to the boil, then simmer for an hour, topping up with water every now and then. Strain and discard debris. Reduce by a third, or until it tastes strong enough, then season to taste.
2) Trim chicory and place in a large pan. Just cover with chicken stock and season. Bring to the boil. Turn down to simmer until chicory is cooked-about 30 minutes. Strain but reserve the liquid. Serve with a little stock poured over. Decorate with lemon zest.
