Cold weather screams for soup, and chicken broth is the foundation for so many soothing recipes. To make sure yours is as rich and delicious as possible, you’re going to want to get your hands on some wings.
Photo by Christine Wisnieski.
As The Kitchn explains in the article linked below, it’s all of the connective tissue and collagen within chicken wings that make them perfect for broth:
The three joints of a chicken wing are full of cartilage and, thusly, collagen. When boiled, this cartilage releases collagen, which in turn becomes gelatin and gives the broth body. Often gelatin-rich broths and stocks will thicken as they cool, with a jello-like thickness. The wings’ skin also contains a fair amount of fat, which adds a significant amount of flavour to the already-rich broth.
It may seem like a little bit of a waste to use “perfectly good wings” for something like broth, but I would argue that a luscious, delicious broth can be quite magical, especially as we head into this cold season. You can chuck them in with other chicken parts, or use them on their own for a wing-only broth. Raw is fine, but give ’em a roast first if you want to up the flavour factor of your broth. (Just try not to drizzle them in Frank’s and scarf them down before they make it into the pot.)
The Secret to Richer Chicken Broth [The Kitchn]
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