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I never thought to use chicken wings for stock. I always buy a small whole chicken, and throw the whole carcass in with the veggies after cutting off the breasts thighs and legs. I end up fairly concentrated stock and I freeze it in I've cube trays. One or two cubes of frozen stock per cup of water works for most recipes.
johnnyFive · 2276 days ago · link ·
Yeah, I think that would certainly work. One thing too that I like about this recipe is that you can control how concentrated it is by how much you let it cook down. So for this batch, since we were using it for soup, I left it pretty mild (meaning I didn't have to add any water once I got to the soup step).