Tons of wing tips? Make Stock!

Tons of wing tips? Make Stock!

Reviewed by on Oct 12, 2010

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If you make a lot of wings at home and do the butchering yourself you end up with a bunch of damn near useless wing tips.  Here’s a tip (pun intended), don’t throw them away. Instead save them by putting them in a freezer bag and storing them in the freezer until you have enough to make chicken stock. If you cook a lot you probably use a lot of chicken stock and this is a good way to save some money, and use up the useless wing tips. It surprises me that Hooters actually keeps the tips on their wings because it’s such a waste. You don’t eat them and all they end up doing it slipping out of your fingers and smacking you in the face.

I used a Chicken Stock Recipe from Alton Brown from the Food Network. Here is the link. The recipe is below.

Ingredients

  • 4 pounds chicken carcasses, including necks and backs
  • 1 large onion, quartered
  • 4 carrots, peeled and cut in 1/2
  • 4 ribs celery, cut in 1/2
  • 1 leek, white part only, cut in 1/2 lengthwise
  • 10 sprigs fresh thyme
  • 10 sprigs fresh parsley with stems
  • 2 bay leaves
  • 8 to 10 peppercorns
  • 2 whole cloves garlic, peeled
  • 2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

  • Shawn Samaniego

    Holy God! What a great idea! I make homemade chicken soup all the time during these chilly winter months and this will save me from buying canned chicken broth.

  • Mel ‘Boneyard’ Russell

    Plus it will make your soup taste more homemade.