Chicken wing broth?

[onehope]

Okay - This may be a stupid question, but... I wanted to make chicken broth and all I have is a large pkg. of chicken wings. Can I make the broth w/just wings (plus veggies of course) or do you need the different bones from the chicken for some reason? I wasn't sure if the broth would get all of its lovely goodness from just one part of the bird. Other than that I just toss the chicken and veggis in a pot of cold water w/ some vinegar, let it sit for an hour, then cook it for about a day, right? Thanks!

[mz_libbie22]

yes you can just use those, it'll still make a good stock.

and yep, that's all you do.

[Pinky Tuscadero]

Oh yes, just wings will work great! I leave out the veggies and cook m ine for about 2 days. I find I get a much, much richer broth after about 36 hours or so.

[Mama2Kayla]

I have done this before. Worked fine for me

[spiderdust]

I think wings would make excellent stock! They have all kinds of connective tissues and cartilage which would put a lot of gelatin in the stock.

[spartz]

My mum makes stock with just these ingredients, no other part of the bird. And her stock always gels beautifully, whereas mine is very hit and miss. So go for it.

[Rainbow2911]

I put wings in mine most of the time. Sometimes I'll do a just wings pot too. I strip off the meat after they have cooked for a couple of hours to use in soups and rissottos then put the bones back to cook for a day or so. Makes great stock.

[mbravebird]

Originally Posted by spiderdust

I think wings would make excellent stock! They have all kinds of connective tissues and cartilage which would put a lot of gelatin in the stock.

If you cut the wings up, cutting through the bones and joints, you'll get even more good stuff from the stock. Wings, and any bony, jointy part of the chicken, are great for getting good stock.

I always buy chicken backs from our local farmer. They're cheap and good for stock.

[Ruthla]

Originally Posted by onehope

Okay - This may be a stupid question, but... I wanted to make chicken broth and all I have is a large pkg. of chicken wings. Can I make the broth w/just wings (plus veggies of course) or do you need the different bones from the chicken for some reason? I wasn't sure if the broth would get all of its lovely goodness from just one part of the bird. Other than that I just toss the chicken and veggis in a pot of cold water w/ some vinegar, let it sit for an hour, then cook it for about a day, right? Thanks!

Why let it sit for an hour before cooking it?

I make broth with whatever I have on hand. Usually it's a whole carcass from a roasted chicken that we've already consumed. Sometimes it's a package of thighs, drumsticks, or wings. Sometimes it's a cheap package of "chicken bones"- what's left over when they cut up breasts to sell cutlets. I usually add veggie scraps, or if I don't have any I'll throw in a whole onion.

The only major difference I've noticed is that raw bones yield a yellow-golden broth, while roasted bones yield a darker broth that looks more like beef broth than chicken broth. Both are yummy though.

[mbravebird]

Originally Posted by Ruthla

Why let it sit for an hour before cooking it?

I think that this is to let the vinegar get the optimum minerals out of the bones. I have also heard to add the vinegar in the last hour of cooking, though, for the same reason.

[Rainbow2911]

I've heard to use cold water and slowly heat it up to the boil for that reason too. No idea if it makes a difference but it's what tends to happen in my crock pot anyway!