Spring Chicken Broth

Name: Spring Chicken Broth
Yield: makes 4 quarts
Ingredients: 3 tablespoons vegetable oil; 4 pounds chicken wings; 1 1/2 cups dry white wine; 1 whole clove; 1 onion, peeled and left whole; 5 shallots, peeled and halved; 2 stalks celery; 1/2 head garlic, peeled and separated into cloves; 1 leek, halved and cleaned; 1 bunch of fresh parsley; 3 branches fresh thyme, or 1/2 teaspoon dried thyme; Peel of 1 orange; 1 bay leaf; One 1/2-inch slice fresh ginger, peeled; 2 teaspoons salt, or to taste; Freshly ground pepper to taste; 1 small apple

December 9, 2011

Chef Daniel Rose starts his day in the kitchen at 7:30 a.m. He begins with the chicken broth, first browning chicken wings, then adding a wine reduction, and then water, leeks, and other aromatics, but never carrots. “This isn’t the way my grandmother would have done it,” Daniel told me. “But we don’t want so much sweetness in our soup.” He doesn’t bother with a bouquet garni: “I just stick the herbs in the pot.” Freeze any broth that you don’t use right away.

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