Ok so I am no poet but I have a huge stash of chicken wing tips and trimmings from whole birds. Our friend Lori's mom, Annette, had surgery and I wanted to bring something over so I made a batch of Chicken stock for a base for some soup or something. Annette is recouping at Lori's house. I cannot imagine a more comfortable place to recover or a more gracious hostess.
So...on to the Stock, so easy but really delish.
I went out and picked a bunch of thyme from the herb pot and threw it in a large Marmite (stockpot). To this I added a whole unpeeled onion, halved, 3 cloves of garlic crushed, 3 large carrots washed and chopped, the top of Brenda's celery with leaves attached, about 10 peppercorns and all my wings (about 3 pounds). I filled the pot to an inch of the top and set it to simmer.
After it came to a good strong simmer, I skimmed it and added some salt and a scant teaspoon of turmeric. Instantly the already fragrant stock had a nice chicken golden color. It needed a bit of bouillon (about 2 good tablespoons) before I added any more salt but the end result was chicken heaven. About 6 quarts or so.
So now...what to do with all?