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the other day I made some chicken stock from scratch. I only used chicken wings for it, but it ended up being subpar stock? what else do I need to get for some good stock?
>>13560463You also need onions, celery, carrots, garlic and seasonings you goof.
>>13560475I obviously used aromatics, I meant I didn't use any chicken parts except wings
>>13560463you just wasted good wing meat anon, for stock you generally buy the chicken back, neck aka the parts most people don't regularly eat and are sold for cheaper at most butcher shops. you just need to say its for stock and they'll give you what you need.if you don't have access to a butcher then you're better of buying stock cubes, those are 100x better than stock made from legs, wings and breast.
>>13560463More wings. The stock should only be an inch or so above the ingredients (skins, wing tips, veg trimmings, etc).
>>13560533This, or just buy leg quarters, I'm sure they are shitty as fuck but they go on sale sometimes for 39 cents a lb in a 10 lb frozen bag. Good stock source I'd assume.
>>13560463you need back and neck. interestingly, the breast also yields a light and clear broth if done by itself.
>>13560463Buy a whole chicken, remove the breasts, wings and legs and use the carcass to make a stock. Add 2 parts celery, 1 part carrots, 1 part onion. (You don't have to follow that religiously but that is a typical ratio called a mirepoix). You can throw in some fresh parsley to, stalks and all. Give it about 45 mins and be sure to skim the scum that initially comes to the surface as it starts to simmer.
>>13560463Lots of good advice here. I like to add a fair amount of rosemary and about an inch of ginger as well.
ITT: retards who don’t know the difference between stock and broth.You’re really in no position to give culinary advice you ignorant cunts.