Cooking stock slowly results in rich, flavoursome stock. It's all about contact time. The longer you cook, the more flavour can be infused in to the water. Don't boil the bejeezus out of it. The wings become very, very tender but still remain whole so the stock is clear and golden.
The meat from the wings can be shredded by hand, the bones discarded and the meat can be used for any number of dishes, or frozen.Put the stock in small containers in the freezer.
Note: don't add salt. Stock is an ingredient. If you add salt to it you are going to have too much salt in the final dish, what ever that may be.
Amount Per Serving
Energy from Fat 38kJ
% Daily Value*
Total Fat 1g
Saturated Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Total Carbohydrates 6g
* Percent Daily Values are based on a 2000 calorie diet.