We had a surplus of frozen chicken wings that weren't going to get used anytime soon, so I decided to make a luxurious stock made of chicken wings. I heard that chicken wings produce a lot of gelatin, resulting in a chicken stock with incredible body and flavor. I've never done this before, so I put it to the test.
The finished product was a very gelatinous broth that I am sure will enhance any dish. I will post again when I make something with it!
Chicken wings
1 carrot, chopped
1 celery, chopped
1 onion, chopped
parsley stems
thyme
1 garlic clove
2 bay leaves
1. Dump all the ingredients into a pot, cover with water.
2. Simmer for 3-4 hours.
3. Strain.
4. Refrigerate.
5. Once the stock has cooled, scrape the fat off the top.
2 comments:
This is a very helpful post. I always make my chicken stock following the recipe in The Zuni Cafe Cookbook, but this weekend I decided to buy chicken wings instead of a whole chicken to see if it is in fact true that they will make a lovely stock due to the large amount of gelatin. It's cooking now, but I was interested to see if anyone else had tried it without browning the chicken first. By the way, Judy Rodgers recommends salting the stock so I always do that. You should try it sometime; I think it works well even though most chefs advise against it.
You should avoid salting the stock, because as the liquid reduces, the flavor intensifies.
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