wing tips into a gallon zipper-lock bag that I keep in the freezer When the bag is full, I’m ready to make a batch of stock QUICK CHICKEN STOCK NOTE: This recipe also produces cooked chicken leg meat, which can be used in other recipes or saved for later use Alternatively, replace the chicken legs with more backs and wingtips MAKES 2 QUARTS 1 ounce (4 packets; about 3 tablespoons) unflavored gelatin 2 pounds skin-on chicken backs and wing tips, preferably from young chickens 2 pounds chicken legs 1 large onion, roughly chopped 1 large carrot, peeled and roughly chopped 2 stalks celery, roughly chopped 2 bay leaves 2 teaspoons whole black peppercorns 1 teaspoon fennel seeds 1 teaspoon coriander seeds 6 sprigs fresh parsley Pour 4 cups water into a medium bowl and sprinkle with the gelatin Set aside until the gelatin is hydrated, about 10 minutes ... leg meat, which can be used in other recipes or saved for later use Alternatively, replace the chicken legs with more backs and wingtips MAKES 2 QUARTS 1 ounce (4 packets; about 3 tablespoons) unflavored... 1 teaspoon coriander seeds 6 sprigs fresh parsley Pour 4 cups water into a medium bowl and sprinkle with the gelatin Set aside until the gelatin is hydrated, about 10 minutes