{"id":651,"date":"2011-01-30T19:18:54","date_gmt":"2011-01-31T00:18:54","guid":{"rendered":"http:\/\/www.e357.net\/beingernest\/?p=651"},"modified":"2011-02-08T13:25:48","modified_gmt":"2011-02-08T18:25:48","slug":"a-tale-of-two-stocks-or-chicken-noodle-soup-on-the-wing","status":"publish","type":"post","link":"https:\/\/e357.net\/beingernest\/a-tale-of-two-stocks-or-chicken-noodle-soup-on-the-wing\/","title":{"rendered":"A Tale Of Two Stocks or How I Made Chicken Soup On The Wing"},"content":{"rendered":"

\"\"<\/a>If you hunt around, you can find pretty good deals on chicken broth or stock, or you can find yourself paying $4 a pint. Since one of soup’s virtues is its economy, and since chicken stock, or broth, is key to over half the soups I make, keeping the price of stock down as much as possible is a priority.<\/p>\n

So, your best option would be:<\/p>\n

A)\u00a0\u00a0\u00a0\u00a0 \u00a0Clip coupons
\nB)\u00a0\u00a0\u00a0\u00a0\u00a0 Watch the shelves for sales
\nC)\u00a0\u00a0\u00a0\u00a0\u00a0 Use concentrated bases
\nD)\u00a0\u00a0\u00a0\u00a0 Make our own
\nE)\u00a0\u00a0\u00a0\u00a0\u00a0 All of the above<\/p>\n

I\u2019m a fan of E) All of the above, but D) Make our own has a lot going for it. If we weren\u2019t doing this for the fun of it, as well as economy, C) concentrated bases would probably edge it out price wise, but for quality, it\u2019s hard to beat store bought. Or is it?<\/p>\n

To find out, today\u2019s soup is Chicken Noodle, by way of some stock experiments.<\/p>\n

\"\"<\/a>

click on image for flickr set<\/p><\/div>\n

Occasionally we\u2019ll pick up a roast chicken at the supermarket, or even roast one ourselves, and I never fail to take advantage of that and make stock out of it. But when you\u2019re making soup every week, you need more stock than whatever happens to fall into you pot. If you\u2019re\u00a0 looking for cheap but flavorful chicken parts to throw in your stockpot\u2026why not wings?<\/p>\n

Speaking of pots, my \u201cnew\u201d Revere Ware 1801 Stainless bottom set arrived this week (This Old Pot<\/a>) and this stock will be their first outing. Well, except for heating water for coffee, which I\u2019d normally do in the microwave, except that I really want to play with my pots.<\/p>\n

I started out with three and a quarter pounds of chicken wings when they came home from the store on Thursday, but now it\u2019s Sunday afternoon and they\u2019ve dwindles to a mere two and a half pounds. Probably not enough for the two gallons of stock I wanted, but maybe just enough for one gallon.<\/p>\n

The traditional split on making stock is that you either roast the bones or you don\u2019t. Since I\u2019d have to get the meat off, and this isn\u2019t about making things complicated, I\u2019m going for a simpler dichotomy. Half the wings get saut\u00e9ed with a little oil until they get a nice golden color, and half don\u2019t.<\/p>\n

(In retrospect, cooking the wings at 350 f for 20 minutes until they’re golden colored would have been simpler than the pan frying method I used here.)<\/p>\n

Into each stockpot goes <\/strong><\/p>\n