Chicken Broth From Wings
A rich, flavorful homemade chicken broth can be prepared using chicken wing tips, necks, and backs.
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Instructions
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Heat oil in a large pot over medium-high heat.
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Sauté chicken parts, onion, carrot, and celery for 10 minutes until vegetables soften without browning the chicken.
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Add cold water to cover ingredients by 2 inches.
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Bring to a boil over high heat, skimming any foam that rises.
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Add parsley, thyme, peppercorns, and bay leaves. Reduce heat to low and simmer uncovered for 2 to 6 hours.
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Strain the broth into a large bowl, discarding solids, and let stand for 5 minutes.
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Skim off surface fat. Cool to room temperature, then cover and refrigerate. For enhanced fat removal, chill the broth until fat solidifies for easier scooping.