QUICK CHICKEN
STOCK
NOTE: This recipe also produces cooked chicken leg
meat, which can be used in other recipes or saved for
later use. Alternatively, replace the chicken legs with
more backs and wingtips.
MAKES 2 QUARTS
1 ounce (4 packets; about 3 tablespoons) unflavored
gelatin
2 pounds skin-on chicken backs and wing tips, preferably
from young chickens
2 pounds chicken legs
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
2 stalks celery, roughly chopped
2 bay leaves
2 teaspoons whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 sprigs fresh parsley
Pour 4 cups water into a medium bowl and sprinkle with
the gelatin. Set aside until the gelatin is hydrated, about
10 minutes.