Relatively inexpensive chicken wings can make really rich and flavorful stock, as the wings have a lot of bones and joints where the richest flavors are released from. In just 20 minutes of simmering plus resting time, the rich tori dashi is ready. I usually make a large amount, so I can use it for a couple of different dishes, but if your donabe is medium or smaller size, you can adjust the recipe about by cutting by half or so. The bonus of making this stock is the leftover chicken. It’s still flavorful, so I like to make a side dish with it.