Last night, I made some chicken wing stock- 5 lbs of wings or so, covered with about an inch of filtered water, along with some carrots, an onion, some green onion, and some garlic. First, boil water and rinse wings over steel strainer in sink, then add to pot, cover with water, bring to a boil. You will find that all this frothy, foamy stuff will come to the surface. Skim it off with a fine strainer- from what I understand, it is impurities that will cloud the stock. Then add veggies, bring back to boil, then low simmer for 90-120 min. After that, strain out the solid things- let the stock rest. Then the fun begins.

Using your lovely clean hands, set up a station like this and start your picking. Bones in a bowl, cartilaginous “nibbly” bits in a jar, good meat in another, then a baking sheet with foil for the skin.

Once they are sufficiently crisped, top them with a little bit of salt, then devour! As far as the nibbly bits- I was told by Monica Corrado, GAPS chef extrordinaire, to blend them in a high powered blender with some of the meat stock until smooth- then they can be poured into ice cube molds for a quick collagen rich broth in a mug when topped with hot water. Forget that powdered processed nonsense! The bones can be kept for a bone broth- but, caution- according to GAPS principles, bone broth is only appropriate once the gut has sufficiently healed. Until then, meat stock is a better choice.