The beauty secret lies in the stock, a milky collagen broth made from chicken’s cartilage. Collagen provides building blocks for your body to produce healthy skin, hair, teeth and nails.
The original recipe makes use of a combination of chicken carcasses, chicken feet / chicken wing sticks. I have received feedbacks that those chicken parts are not always easily available. So in this recipe, I am going to show you how to make collagen broth using only chicken wings. Chicken wings are not only easily available, but also rich in cartilage and connective tissue. They make fantastic, gelatinous collagen broth.
The long simmering draws out the minerals from the bones, so we want to use the best bones we can find. Here I am using organic chicken wings.
If your broth is properly prepared, it will gives you a rubbery, jellylike consistency due to the high gelatin content of the collagen. It is a great idea to prepare in advance, and reheat it later.
Need a little extra guidance? Check out my bone broth recipe video below.
Ingredients
- 1kg chicken wings
- water
- Blanch the wings to remove scum.
- Transfer the wings to another pot with enough water to cover the wings.
- Bring it to boil and let it simmer for 1 hour.
- If you plan to consume the meat, you can remove the meat from the bones now. Else, you can leave it to boil in the soup but the meat is going to be tasteless at the end of 8 hours of simmering.
- Return the skin and bones into the pot.
- Let it simmer at least for another 5 hours ( I do a total of 8 hours).
- Allow the broth to cool. Strain it into a container and discard the solid.
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