IMHFO, it takes a day to do properly. Usually a Sunday. I concur about the chicken wings, with skin, very cheep (pun intended) in the UK from the local Asian butchers shop. I don't bother to wash the wings. Roast until crispy, turning as necessary to ensure maximum browning.
In the meantime, boil lots of water in your favourite pot, adding onions, a few cloves of Garlic and a couple of carrots, washed, topped and tailed, peeling not needed. Celery also. NO SALT!!!!!
Rice cookerPeter A wrote on 18 May 2006 in rec.food.cooking Timing???Perhaps it is fluid level different rice need differing amounts of...
Add the roasted wings. Deglaze the roasting pan with whatever takes your fancy. Water, in my case because I'm busy drinking the wine.
I boil the whole lot until the chicken bones are soft enough to cut with a pair of kitchen scissors (which I do) and then continue boiling until it's nearly time to pack up for the night. Turn off the gas, & strain. The solids can go in the bin, or they can go on the compost heap to feed the local wildlife.
Now, the contentious bit, I cover the strained liquor and let it cool over night. I can't be having this chilling thing, my kitchen is colder than a Witches Tit, even in Summer.
chicken stock question 1955Frenchy Two of those three are true. Wings are "good," "and make excellent stock." At least around here, they're never cheap. Leg quarters have been as cheap as...
In the morning, I decant the glup into suitable containers (Yoghurt pots or whatever) consign the lot to one of the freezers. And so, off to work.
The frozen bricks can have a fair head of fat. Sometimes that's useful, at other times it ain't. Separation on thawing is easy with an appropriate technique.
Regards JonH
