Today's the big game (if anyone is planning to watch). I'm making wings and shrimp for the family - the game is incidental. However.... here's a suggestion if YOU are cooking chicken wings.
Don't waste the tips - the part we always toss in the trash. Wash 'em and put 'em in a medium sauce pan and add water just to cover.
To this - add:
One medium onion - cut into 8ths
3 celery stalks - washed, ends trimmed, and cut into 4 pieced
2-4 garlic cloves - smashed (no need to peel - I hate peeling garlic!)
6-8 whole peppercorns
Add a little more water if necessary to cover everything about an inch.
Bring to a rolling boil and reduce to lowest heat - simmer COVERED at least an hour. Strain through a sieve into a metal or glass bowl; cover and refrigerate overnight.
Next morning, remove the congealed fat on top. (Won't be much fat - that part of the chicken isn't particularly fatty!) Stir the stock to blend any goodies that might have settled and measure what you have. Hopefully it will be 1-2 cups. Divide into usable portions for your cooking needs and freeze in quart Zip-Loc FREEZER bags. Freeze FLAT for easy storage.
Note: If you have more than 3 cups of stock, I suggest simmering it uncovered for a while to let it reduce - this intensifies the flavor. Just keep an eye on it!
Use in preparing soups, rice, and gravies.
