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chicken stock......for soup

tshewman

Had a cold that started just before Christmas and I've been a fan of chillis and chicken soup for such conditions so.....chicken tortilla soup if spicy is usually a welcomed meal. So, I wondered how I could change it just slightly. Here's what I tried...:

1. Using roasted chicken bones and ground chicken in the stock (with onions, carrots, mushrooms and garlic-aromatics remained the same for all).

2. Using just roasted chicken bones in the stock-no ground chicken (with aromatics).

3. Narrowing things down to just roasted chicken wings (with aromatics).

4. Roasting chicken wings WITH aromatics (onions, carrots, garlic) and using only the roasted wings with fresh set of aromatics.

Made with the MCAH tortilla soup infusion (X2-I double the recipe per volume + freeze dried corn).

#4 was by far the best and now I crave it.....allot. For tortilla soup this is how I will likely make my chicken stock base. Interesting I found using the chicken wings probably the best (and by far the most consistent) outcome of the "bone/bone+ground" attempts.

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Samuel_68313

Yes I found exactly this, it was brilliant but half the time I have used this method I've ended up with the wings black.

I normally always have a load of bones/carcasses in the freezer so I generally use about 16 wings and a few bones/carcasses, I don't normally use too many aromatics and it's normally a matter of whatever I have lying around that is on the verge of turning, practicality and all that.

Jack_Mayer_85396

If there is an asian market near you, that could be a great source for cheap chicken parts, including wings, feet, backs, necks ...

tshewman

The neck and crown are always good (the crown tends to easily break down into small pieces). Although I get wings fairly inexpensively (about $2 per pound).

JasonWirth_68226

If you couldn't use only wings, what parts would you use or how would you change your technique? While I agree wings are probably the best, they are outrageously over priced because everyone wants to use them for buffalo wings.

tshewman

This is where I took the idea of using only wings (but selfishly had to try other methods/parts). I've used milk powder a number of times and it can be great. However, on a couple of occasions it went from roasted brown to black in a blink. The painting with nut oil I find to work well with a little less sensitivity.

JasonWirth_68226

Heston has a technique to roast chicken wings dusted with milk powder. The protein in the milk powder caramelizes and creates a deeper flavor.

http://www.channel4.com/programmes/how-to-cook-like-heston/articles/all/brown-chicken-stock-recipe

www.youtube.com/watch?v=XAZGQql9Dh4