Double Chicken Stock

• For the double chicken stock, place chicken wings pieces into a saucepan, and add enough cold water to cover. Bring to the boil, then drain and rinse wings under cold running water to remove any impurities.
• Heat olive oil in a large saucepan set over medium-low heat. Add vegetables, and cook until softened, ensuring they don’t take on any colour. Add wing pieces and chicken stock and bring to a simmer. Add bay leaf and thyme, and cook for 30 minutes, skimming any impurities that rise to the surface.
• Strain though a fine sieve into a clean pan, and place over medium-high heat. Reduce to a sauce-like consistency. Discard solids. Stir in herbs and set aside.

Confit Salmon

• Meanwhile, fill a medium saucepan with olive oil until two-thirds full. Place over low heat and bring to 50°C. Add salmon and cook for 10-12 minutes or until cooked to your liking. Remove from oil and drain well on paper towel. Set aside.

Heirloom vegetables

• Meanwhile, bring a saucepan of salted water to the boil. Add carrots and cook until just tender. Remove with a slotted spoon, and plunge into a bowl of iced water. Cut in half lengthwise.
• Add asparagus to boiling water, and cook until just tender. Drain, and refresh in iced water.
• Meanwhile, heat oil in a frying pan over high heat. Add carrots and asparagus, and cook for 1-2 minutes until lightly caramelised. Season to taste.
• To serve, arrange vegetables on plates, and drizzle with sauce. Place salmon on top, and serve with remaining sauce on the side.