Spring Chicken Broth
Ingredients
- 3 tablespoons vegetable oil ⓘ
- 4 pounds chicken wings ⓘ
- 1 1/2 cups dry white wine ⓘ
- 1 whole clove ⓘ
- 1 onion, peeled and left whole
- 5 shallots, peeled and halved ⓘ
- 2 stalks celery
- 1/2 head garlic, peeled and separated into cloves ⓘ
- 1 leek, halved and cleaned ⓘ
- 1 bunch of fresh parsley ⓘ
- 3 branches fresh thyme, or 1/2 teaspoon dried thyme ⓘ
- Peel of 1 orange ⓘ
- 1 bay leaf ⓘ
- One 1/2-inch slice fresh ginger, peeled ⓘ
- 2 teaspoons salt, or to taste ⓘ
- Freshly ground pepper to taste
Instructions
- Pour the vegetable oil into a large stockpot and heat.
- Brown the chicken wings in two or more batches, depending on the size of your stockpot.
- At this point, the wings should still be raw, but the skin should be slightly brown and lightly caramelized.
- Remove the chicken, and drain the fat from the pan.
- Return the chicken to the pan, and add the wine.
- Bring to a boil, and simmer for 2 to 3 minutes.
- Add 6 quarts cold water to the pot and bring to a simmer, skimming off any scum that rises to the top.
- Stick the clove in the onion and add to the pot, along with the shallots, celery, garlic, leek, parsley, thyme, orange peel, bay leaf, ginger, and salt and pepper.
- After an hour, add the whole apple.
- Simmer for another hour, and remove from the heat.
- Allow to cool before removing the fat from the top.
- Then strain, return the soup to the pot, and bring to a boil, reducing to about 4 quarts.
- Adjust seasonings, and serve either as chicken soup with quenelles de matzo (matzo balls; recipe follows) or as a base for other soups or dishes.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).