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Slashed drumsticks and wings enrich a stock that’s as quick as it is delicious

One-Hour Homemade Chicken Broth

1 hour

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One-Hour Homemade Chicken Broth

Instead of the hours of simmering that classic chicken broths call for, our five-ingredient version delivers rich flavor and body in just under an hour, start to finish. We simmer chicken wings or drumsticks until they give up most of their flavor and collagen, yet the meat remains good enough to be put to another use. It’s a good idea to leave the broth salt-free or only lightly seasoned; if it’s paired with salty ingredients or used in a recipe that calls for reduction, the dish won’t end up overseasoned. Refrigerate the broth in an airtight container in the refrigerator for up to five days or freeze for up to a month.

2

Quarts

Tip

Don’t skip the step of slashing the wings or drumsticks. If your wings are whole, also make sure to separate the drumette, flat and tip sections by cutting at the joints (if you purchase wings already divided into drumettes and flats, you won’t need to separate the sections but you still need to slash them). Slashing allows the chicken to release flavor and collagen as quickly as possible.

1 hour

Reviews
Celia C.

What uses are best for the leftover meat?

Janelle C.

Hi Celia,

As stated in the recipe steps, "If you used drumsticks, remove the meat, discarding the skin and bones; you’ll have about 3 cups meat for making chicken salad or adding to soups.
If you used wings, discard the tips (if present), toss the drumettes and flats with about 1 cup barbecue sauce and arrange in an even layer on a foil-lined rimmed baking sheet; broil about 4 inches from the element until well browned on both sides, 8 to 10 minutes total, flipping the wings about halfway through."

Best,
The Milk Street Team

Marcey W.

Made the broth and then the wings...super yum!!

Marcey W.

Made the broth and then the wings...super yum!!

Keith T.

My new favorite broth -- and I've done it every which way. I used drumsticks, harvested the meat, and tossed the bones back in for another hour with an extra quart of water. This gives you more of a gelatin finish and 3 total quarts.


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