CHICKEN WITH OKRA

Chicken wing halves: Cut off the tips of the chicken wings. Hold the wing at one end and press the large bone to loosen and remove. Push back the flesh, leaving the smaller bone sticking out. Season with chopped garlic, salt, black pepper and lemon. Heat the Canola oil and deep fry until golden. Mini okra pods: Steam for 7 minutes. Okra seeds: Cook in the chicken stock for 20 minutes. Strain and set aside. Stock: Roast all the ingredients until golden-brown, then transfer to a deep pan, cover with water and simmer for 1 hour. Leave to stand for 1 hour until cool. Strain the stock and skim. Strain again through a coffee filter until clear and with no fat. To finish, add two large okra pods to give flavour.