Saturday, April 11, 2009

Chicken wing stock

Chicken stock is the basis of so many dishes. It is also easy to make, and it keeps very well in the freezer. Despite all this, most people buy canned chicken broth in the supermarket, which might approximate the flavor of homemade stock, but it will never do justice to the depth and body real chicken stock can provide. I do buy commercial chicken broth sometimes, but I try to keep a ready supply of homemade chicken stock in the freezer.

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 recipe is simple, and they don't have to be precisely measured. The ingredients below can easily be changed. Every chef has their own preferences. For example, Thomas Keller likes to use leeks instead of celery because he finds celery bitter.

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 Wing Stock
Chicken wings
1 carrot, chopped
1 celery, chopped
1 onion, chopped
parsley stems
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.