Meanwhile, chop the chicken backs and wing tips with a
cleaver into rough 2-inch pieces, or cut up with poultry
shears. Working in two or three batches, transfer the
chicken to a food processor and pulse until the texture
roughly approximates ground chicken, stopping if a
particularly hard bone gets stuck on the blade.
- Transfer the ground chicken, chicken legs, onion, carrot,
celery, bay leaves, peppercorns, fennel, coriander, and
parsley to a large Dutch oven or stockpot and add cold
water to just cover the ingredients, about 2 quarts. Add
the hydrated gelatin and water and bring to a boil over
high heat. Adjust the heat to maintain a brisk simmer,
then skim off any foam and scum from the surface and
discard. Cook for 45 minutes, adding water as necessary
to keep the ingredients submerged. Remove from the
heat and allow to cool for a few minutes. - Using a pair of tongs, transfer the chicken legs to a bowl
and set aside to cool. Remove and discard any large
pieces of bone and vegetables from the stock. Strain the
stock through a fine-mesh strainer into a large bowl and
discard the solids. Return the stock to the pot, bring to a
rolling simmer, and reduce to 2 quarts, about 10 minutes. - Meanwhile, pick the meat off the chicken legs and
reserve for another use (such as Chicken Vegetable Soup
or Chicken and Dumplings; see here or here). Discard the
bones and skin. - When the stock has finished reducing, allow it to rest
until the excess fat and scum form a distinct layer on the
surface, about 15 minutes, then skim off with a ladle—
discard the fat or save it for another use. Alternatively,
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(Nandana)
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