Thursday, April 23, 2009

Chicken stock from roasted chicken tips

How to make a good chicken stock

You can turn roasted chicken wing tips (usually discarded when making chicken wings) into excellent chicken stock very easily. As you can see the stock is like very firm jelly (jello) because chicken stock is made more from bony parts in this case roasted chicken tips, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. You can use raw wing tips but you will get a lighter (in colour and taste) stock. In the recipe below you can use the left over bones from a roast chicken also. Wing tips contain a lot of gelatin and flavour so not many are needed to make a good stock.

12 Left-over chicken wing tips that have been roasted (or raw)
2 litres of water
1 cup of chopped onions, celery, carrots
fresh thyme, bay leaf, and peppercorns

Place wing tips in a clean large stockpot. Fill with cold water to cover the tips. Add carrots, onions, celery, carrots, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover and keep the stock cooking at a bare simmer, for 1 hour for roasted tips (or 2 hours for raw tips). Occasionally skim any foam that may come to the surface. Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store. Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot.


Eat4Fun said...

Your stock look terrific! Amazing how using simple ingredients can turn out delicious results. Most people opt to throw out the tips and use bouillon cubes instead. I think they're missing out.

Maris said...

This is actually really interesting...I've never made stock before but I wouldn't have known that you didn't have to use bouillon.

Your blog is great and I'm excited to explore more of it- even the octopus - eek! :)

glamah16 said...

I always do this and save them in freezer for stock. Great [post and tip.Fish too when I buy it whole for soup.I fillet and save the bones and heads.

Anita said...

Great idea, doesn't sound too difficult either :)

Isabelle Lambert said...

que de belles versions !j'aurais tout pris dans mon menu car tout est dans mes goûts:)
tu as travailler très fort ! c'est superbe :)

Elenaki said...

When you told me about this chicken wings stock, I was thinking - what a pity to use roasted chicken wings for the stock and not eating them! But now I see I won't be crying in the process of making stock, there will be only tips there.