- Large Dutch Oven/Stock Pot: A heavy-duty cooking pot, perfect for simmering chicken stock over low heat without burning the bottom.
- Kitchen Scale: Essential for accurately measuring ingredients in your recipe to ensure consistency and flavor balance.
- Food Grade Stock Pot with Lid: Specifically designed for making homemade broths, soups, and stock; ideal for keeping the heat contained and preventing splatter.
- Meat Cleaver: Ideal for easily cutting through bones if you're using them in your recipe or prefer to remove meat scraps manually.
- Immersion Blender/Hand Blender: Useful after straining the stock, for quickly puréeing ingredients and removing small particles without needing multiple containers.
- Strainer with Large Holes: For straining the liquid part of your stock while retaining some flavor from the solids in a fine mesh.
- Candy/Sugar Thermometer: Essential for accurately measuring temperature, ensuring that you simmer your stock to the correct level (180°F - 205°F).
- Heavy-Duty Colander: Useful for straining if a finer mesh is needed or as an alternative to using a regular sieve.
- Chef's Knife/Boning Knife: For manually preparing chicken, removing bones, and cutting vegetables efficiently.
- Handheled Peeler: Could be used for peeling any potatoes if the recipe calls for it; although optional based on the specific stock recipe provided.
4 pounds chicken wings
1 medium onion, unpeeled, cut into 1" pieces
2 large carrots, peeled, cut into 1" pieces
2 celery stalks, cut into 1" pieces
6 sprigs flat-leaf parsley
1 teaspoon whole black peppercorns
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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