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Easy Chicken Wing Recipes

Chicken Stock

The homemade way

chicken-wings-recipe: Easy Chicken Wing Recipes How to make a simple and flavorful chicken stock or broth at home.

What is chicken stock and chicken broth?

Photo courtesy of rick
Chicken stock and broth are liquids in which chicken and usually herbs and vegetables have been simmered and strained. This creates a foundation or flavoring for other recipes.

What is the difference between stock and broth?

The amount of gelatinous content is usually cited as the difference. Stock has more gelatin because it is made primarily with chicken bones and scraps which gives it a "gummy" mouth feel. Broth is made with more meat than bones. However the differences are minor and both are delicious. You can usually substitute one for the other in most recipes.

What can I do with chicken stock?

Tons! An unlimited number of soups can be created from chicken stock such as Chicken Noodle, Butternut Squash, and Mushroom Barley. As well, you can use chicken stock instead of water in numerous recipes, such as cooking simple white rice, to flavoring mashed potatoes.

How do I make chicken stock?

The basic recipe is the same: add water to chicken, simmer for a few hours and strain out solids. However there are many variations in ingredients and preparations. I encourage you to find one that you like best.

A vat of chicken stock simmering away at The Stock Market, Granville Island, Vancouver Canada. Photo copyrighted.

Here's a simple recipe I like to use

Makes about 3-3.5 liters.
Ingredients:

One whole chicken 3-4 lbs, or 3-4 lbs chicken pieces (backs, feet, ribs, wings, necks, etc.) rinsed under cold running water
2 large onions, chopped
3 large carrots, chopped
3 stalks celery, chopped
2 tablespoons of oil
1 leek, cleaned well and chopped (optional)
4 cloves of garlic
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
8 to 10 whole peppercorns
1 or 2 whole cloves (optional)
3 bay leaves
18 cups (4.5 liters) cold water or enough to cover whole chicken in stock pot

Directions:

Heat oil in a large stock pot on medium-high heat.
Add chopped onions, carrots, celery (and leeks) to stock pot and cook for 5 minutes, stirring.
Add chicken, all herbs and garlic to pot.
Carefully pour cold water into the pot.
Bring to boil.
Turn down heat so stock just barely simmers. Simmer uncovered for 4 hours. Always keep a watchful eye on the pot when cooking on the stove. Add water if necessary to keep chicken submerged. Allow stock to reduce another hour for a more concentrated flavor.
During the simmering, skim off the foam that forms at the surface.
Strain stock through a fine mesh sieve.

At this point you will have pure unsalted chicken broth you can use right away! Congratulations.

Suggestions:

To lower the fat content and greasiness, skim the top with a spoon. You can also cool the finished broth in the refrigerator. The fat will congeal and it is easier to skim off the top.

Keep stock unsalted. Salt is usually added later when you create recipes that call for chicken stock.

You can store the chicken stock in the refrigerator for a few days in an air tight container, or freeze it until use. I like to freeze the stock in ice cube trays, then place the frozen cubes in a freezer bag. That way you can use the exact amount of broth you need by breaking off the individual cubes.

Again, there are many different recipes out there. Experiment and try different recipes to find one that's to your liking. Try tweaking different recipes and techniques to create your own. Here are some good ones:

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