I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to strip the meat off the winglets.
This is the process I used to create the stock - I was following a recipe for a brown chicken stock:
In a chefs pan
- Browned chicken (winglets were sliced down to the bone - meat still on though)
- Added onions, garlic, mushrooms, bay leaves, thyme and peppercorns and softened
- Drained chicken fat
- Added everything into large saucepan with 2 litres cold water
- Brought to boil
- Skimmed scum off surface (never quite managed this, even after half an hour)
- Reduced for 1:30 with several attempts to skim more scum off