Courtesy of Lemon Ninja’s Mommy
- Chop chicken wings, using a meat cleaver, to where the bones are cracked, not at the joints. This allows all the good nutrients from the marrow to go into the broth
- In a large dutch oven or stock pot, brown chopped chicken wings at just past medium heat, in just enough organic canola oil to barely cover bottom of pot. Be sure and stir chicken occasionally to brown all sides.
- When wings are light golden, add enough bottled water to cover chicken. Bring to a simmer, and turn down to low and cover.
- Add a couple of bay leaves. Cook 4-6 hours.
- Turn off burner and leave pot on stove top (covered) for 2 hours.
- Scoop out wings and herbs and discard.
- Pour broth with a ladle through strainer. You can put strainer on a large glass measuring pitcher, so you know how much broth you have.
- I divide what I am not going to use that day into 1 and 2 cup portions, cool in fridge and then freeze, but it can keep 4 days in fridge.
Notes: When the broth is chilled, it will look like gelatin, but it quickly turns to liquid when warmed. I use the broth instead of water in rice, put a couple of spoons in rice noodles after they are cooked and drained, and make chicken fricassee with it. You can use it instead of water or milk in certain sauces or dressing, and of course you can use it for soup!