This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Chicken Stock - TastyPlanner.com
Chef: Brizen
Chicken Stock for soups.
Recipe Source: The Chinese Chicken Cookboo...
Ingredients
3 quarts water plus 7 1/2 quarts cold water
2 whole chickens (8 pounds total), including giblets, fat removed and each chicken cut into quarters
2 pounds chicken wings
1/2 pound piece of ginger, cut into thirds, lightly smashed
6 whole garlic cloves, peeled
1 bunch scallions, trimmed and cut into thirds
4 medium onions, quartered
1/4 pound fresh coriander, cut into thirds (1 cup)
1/4 cup browned onions
1/2 teaspoon white peppercorns
salt
Instructions
In a large stockpot, bring the 3 quarts water to a boil.
Add the chicken, chicken wings, and giblets and bring back to a boil. Boil for a minute. (This will bring the blood and juices to the top.)
Drain the water and run cold water into the pot to rinse the chicken. Drain.
Put the chicken and giblets back into the pot. Add the 7 1/2 quarts cold water and all the remaining ingredients except salt.
Cover the pot and bring to a boil over high heat.
Add salt to taste and lower the heat to a simmer.
Leaving the pot lid slightly ajar, simmer for 4 1/2 hours, skimming off any residue from the surface.
turn off the heat. Allow to cool for 10 to 15 minutes.
Stain and pour the stock into containers and cover. Refrigerated, the stock will keep for 4 to 5 days. Frozen for up to 3 months.
NOTE: Store-bough prepared stocks are often made without salt. If used immediately, that is satisfactory. However, if stock is made for future use, salt is necessary as a preservative.
Similar recipes
Community activity
- Times saved to recipe box: 1
- Times Recommended: 0
- Times added to planner: 1
