""Chicken wings are excellent - full of cartilage and connective tissue for gelatin, plus enough meat for real flavor,""
""I also like using backs and feet for maximum body. The goal is to balance bony parts with some meat to avoid a stock that's too thin or overly gelatinous without flavor.""
""My friends will make fun of me if we get happy hour wings because I will literally bring a container for the bones and make sure everyone contributes.""
""Chicken neck is so delicious and underrated.""
Chicken wings supply an effective mix of meat, bone, and collagen that yields a rich, gelatinous chicken stock distinct from chicken broth. Wings deliver cartilage and connective tissue for gelatin alongside enough meat for real flavor. Backs, feet, and necks contribute additional body, collagen, and depth; feet give maximum collagen while necks add savory nuance. Roasting wings can produce a darker, more intensely flavored broth. Balancing bony parts with some meaty cuts prevents a stock from becoming too thin or overly gelatinous, and saving wing bones from meals is a practical way to build stock.
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