Rich Chicken Broth
Provides a dense collagen-style chicken stock with balanced protein and fat. Works well as a warm standalone broth or as a base for soups and savory dishes. Long gentle cooking gives it a deeper and fuller taste.
Rinse chicken wings (800 g) and soak them in water (1 l) with 9% vinegar (10 g) for 30-40 minutes. Rinse again, transfer to a pot, cover with water (3 l), and add dill stems (15 g), onion (60 g), halved, and bay leaf (2 g).
Bring to a boil, skim the foam, lower the heat to minimum, and simmer covered for 2.5 hours. Strain the finished broth, and use the wings in other dishes if desired.
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