Chicken Stock (wings)
A flavourful and nutrient-rich broth, the basis for many a great dish and it’s a treat on its own.
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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
- ½ 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