Why use wings to make soup? Because they contain gelatin, which gives the broth terrific body and a luxurious mouth feel. The meat from the wings comes in just the right-sized tender pieces. All those bones give the broth a lot of flavor. Also, the wings don’t produce a lot of stuff that needs to be skimmed.
After the soup is refrigerated the gelatin makes the broth firm. You could slice it with a knife.
I asked Mom recently about this recipe, which she’d never written down. She gave me the short version: “You need that big package of fresh chicken wings from the supermarket; chop up some vegetables, and fill a big pot with water to cover it all.”
“What kind of vegetables?” I asked. “Carrot, celery, a whole onion. I like garlic. Add some parsley and use the celery tops. And wash the chicken first. Cover it with water and cook it for two to three hours,” she said.
Mom uses only water to make her soup, but I use chicken broth in all my cooking, and call for it here.
You can use whatever you like.
I put the vegetables and seasonings and rinshed chicken wings into a pot and added three 14.5-ounce cans of chicken broth. I rinsed the empty cans with cold water and poured that into the pot until until there was enough liquid to cover everything. And I it cooked until the chicken wings started to fall apart. It took about two hours. The house smelled great.
When the chicken wings were cooked through and tender, I removed it to a plate to cool. I discarded the parsley and celery tops and reduced the broth until I thought it was flavorful enough, about another half-hour. Then I…
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