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Feb 4, 2018

SUPER BOWL CHICKEN STOCK!

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.

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