So I am making some and I wanted to hear the opinions of some of the more well seasoned cooks here.
I have a collection of wing tips, bones, and some fatty chicken backs i bought browning in my giant stock pot. Last time the backs were so fatty I spent like 2 hours rendering off the fat and saved it in the freezer for matzoh balls and what not. Will try today if they are fatty enough. After the bones brown I add a few whole carrots, onion, parsley, celery, bay leaf, peppercorns. How long should i let it simmer? Any special tips or tricks I should know of?
I have a collection of wing tips, bones, and some fatty chicken backs i bought browning in my giant stock pot. Last time the backs were so fatty I spent like 2 hours rendering off the fat and saved it in the freezer for matzoh balls and what not. Will try today if they are fatty enough. After the bones brown I add a few whole carrots, onion, parsley, celery, bay leaf, peppercorns. How long should i let it simmer? Any special tips or tricks I should know of?