Stock Market 101: Wings

an entry level stock recipe

This is Volume 9 of Stock Market 101. The backbone to any soup, the world of stock is endless and varied. We’ve covered Roasted Chicken Stock, we’ve covered Veggie Stock, we’ve covered A Whole Chicken, we’ve smoked up the whole house and made Charred Stock, we’ve extracted the very soul of tomatoes to make Tomato Essence, and we’ve done Sweetcorn Stock and Consommé. Today is all about WINGS, the unsung heroes of the chicken.

Making stock from A Whole Chicken can feel intimidating (even though I’m telling you, it’s easy, anyone can do it!). Having to disassemble and potentially use poultry scissors is a daunting process. This is why using just parts, in this case: wings, feels more approachable.

This is an entry-level stock recipe - it’s accessible, there are fewer parts to manoeuvre and worry about, and there’s lots of flavour and goodness to be extracted from the chicken wings. Chicken wings contain a lot of cartilage, skin, and connective tissue, which are rich in collagen, and they contain smaller bones than the rest of the chicken, which break down into gelatin in a shorter amount of time, yielding a super rich and silky texture.