With prices at a premium and demand staying high, when you cook wings, it literally pays to not waste even a single, tasty morsel. We’re talking about wingtips and the full-flavored goodness of scrap cuts—they make fabulous homemade chicken stock that can be used endlessly in the kitchen - for soups and stews, gravy base and flavoring sauces and stir fry dishes. Wing tips, joints and scraps contain generous amounts of collagen which seep into the broth, creating a silky texture and an added health benefit. Try making a homemade broth using wing tips or other scrap cuts, and turn them into something spectacular like this easy chicken ramen!
- 1lb chicken - wing tips and other scrap cuts
- 1 small onion, diced
- 1 small carrot, chopped
- 1 rib celery, chopped
- 2 bay leaves
- Salt as needed
- 6 cups water
- Place chicken, onion, carrot, celery, salt, and bay leaves in a pot. Add water and bring to a boil.
- Reduce heat and simmer uncovered for at least 1 hour and up to 6 hours adding more water if needed.
- Strain stock through a fine-mesh sieve into a large bowl. Discard solids.
- Store in an airtight mason jar, or use immediately for Chicken Ramen!
Bonus: Chicken Ramen
- 5 cups chicken stock
- 2 tablespoons toasted sesame oil
- 4 medium scallions thinly sliced, including some of the green part
- 1 clove garlic, minced
- 4 ounces shiitake mushrooms, thinly sliced
- ½ cup chopped bok choy
- 1 1-inch piece fresh ginger, minced
- 2 soft boiled eggs
- 20 ounces fresh ramen noodles, or 12 ounces dried noodles
- 2 chicken breast halves, sliced
- Soy sauce
- Sriracha or other hot sauce
- Handful fresh cilantro, leaves removed from stems
- Lime wedges
- Add chicken stock to a large pot and heat, adding sesame oil, mushrooms, bok choy, ginger, garlic, and scallions.
- Once the broth comes to a soft boil, lower head and add noodles.
- Cook noodles to package directions - usually about 3-5 minutes.
- Add sliced chicken, soft boiled eggs, and garnishes to taste.