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Active Time: 5 Minutes
Total Time: 1 Hour 5 Minutes
Yield: Makes 6 cups
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| This is a light chicken stock that serves as a base for soups, sauces and casseroles. While some people make a stronger stock by adding more vegetables and chicken backs and feet, many prefer it like this, so that the stock remains a subtle backdrop to the flavors of the soup or sauce which it is added. You can save the meat from the wings for tacos (if you have the patience to remove it). |
RECIPE INGREDIENTS
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DIRECTIONS
Put all but the last ingredient in a large pot and bring to a boil. Add the chicken wings and return to a boil. Skim the foam from the surface, lower the heat, and simmer for an hour.
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Strain the stock, discarding the solids, and allow to cool befor refrigerating.
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Once the fat solidifies, remove it from the top and discard. The stock can also be frozen.
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Serving Size = 1/2 cup
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 6 cups
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