I used to underestimate chicken wings. I always threw away all the trimmings, and now nothing is missing from me. One subscriber wrote in some comment about this method, I tried it and decided to share it with everyone.
So, I tell you what I do with the scraps.
When I buy wings, I usually marinate them and then bake them in the oven. Or on the grill like a shish kebab. I think a lot of people do that. I cut off the smallest part of the wing. Like this:
And if before I threw away all these scraps, now they do not disappear from me. I fry them for a few minutes in a dry frying pan (it turns out, as it were, I dry them) and then add them to the pan when I cook the chicken broth - the taste and aroma of the broth is very rich. It is the toasted cuttings that should be! If you just add to the broth, nothing will change.
This is very handy, because shop chickens are tasteless for me. And here it tastes better with toasted scraps of wings - this has been tested by me and everyone to whom I have recommended this method.
If there are a lot of wings, then I put the toasted scraps in a bag and freeze.
When the broth is ready, I simply remove these scraps with a slotted spoon or filter.
Here's my way, thanks to the subscriber for recommending it! Write in the comments what do you do with the scraps? It is interesting to read your opinion.
Read also: How I remove chemistry from store-bought chicken: 2 proven ways (share)
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