Chicken Stock (wings)
Homemade chicken wing stock is a flavourful and nutrient-rich broth made by simmering chicken wings in water along with aromatics such as onions, celery, and carrots, and herbs like thyme, parsley, and bay leaves.
After cooking, the liquid is strained through a fine mesh sieve or cheesecloth. The stock is cooled to room temperature before refrigerating or freezing.
The resulting homemade chicken wing stock is rich and flavourful, perfect for use as a base for soups, stews, sauces, and it’s a treat on its own.
Storage
Homemade chicken stock should be stored properly to ensure its quality and safety.
- Refrigeration: If you plan to use the stock within a few days, you can store it in the fridge. Let the stock cool to room temperature, then transfer it to a container with a tight-fitting lid. Label the container with the date and store it in the fridge. Homemade chicken stock can be refrigerated for up to 5 days.
- Freezing: If you don’t plan to use the stock within 5 days, you should freeze it. Let the stock cool to room temperature, then transfer it to an airtight containers or freezer bags. Label the containers with the date and freeze them. Homemade chicken stock can be frozen for up to 3 months.
- Portioning: It’s a good idea to portion the stock before storing it. This will make it easier to use later on. You can freeze the stock in ice cube trays, muffin tins, or small containers. Once frozen, transfer the portions to a larger container or freezer bag. I like to freeze mine flat in one cup portions in a freezer bag.
- Defrosting: To defrost the stock, remove it from the freezer and place it in the fridge overnight. You can also defrost it more quickly by placing the container in a bowl of cold water. Don’t defrost the stock in the microwave or at room temperature, as this can encourage bacterial growth.
By following these guidelines, you can store your homemade chicken stock safely and enjoy it in your favourite recipes whenever you need it.
Chicken Stock (wings)
A flavourful and nutrient-rich broth, the basis for many a great dish and it’s a treat on its own.
Equipment
- TM5 or TM6
- Blade cover or peeler
Ingredients
- 1.4 ltrs cold water
- 400 grams chicken wings
- 2-3 carrots cut horizontally and then into 3cm pieces
- 2 sticks celery cut into 3cm pieces
- 1 onion peeled and quartered
- 1/2 bunch parsley roughly chopped, stems ok
- 1 large dried bay leaf
- 1 tbsp apple cider vinegar
- salt and pepper to season optional
Instructions
- Insert blade cover into Thermomix Bowl and add water.
- Chop chicken wings into three or four pieces and add to Thermomix bowl.
- Add remaining ingredients. Make sure the max fill line is not exceeded.
- Cook 99 mins/100℃/speed 0.5/simmering basket on lid instead of measuring cup.
- Taste and adjust seasoning as needed.
- Continue to cook for 30 mins/100℃/speed 0.5.
- Strain through a fine sieve, discard solid ingredients so you have a liquid stock remaining. Skim off the clear yellow fat that rises to the surface as it cools.
- Use or cool to room temp and store in the fridge for 5 days, or freeze in 1 cup portions for up to 3 months