Chicken stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | To 4 pounds chicken bones | |
| 1 | Piece 1/2-inch root ginger | |
| Peeled and sliced | ||
| 2 | Green onions -- cut into | |
| Halves | ||
| 4 | Peppercorns | |
| 7 | pints | Cold water |
Directions
1. Place all the ingredients in a heavy pan with a well-fiting lid.
Bring to a boil, then immediately reduce the heat to a gentle simmer.
Skin off the gray foam until clear. 2. Bring to a boil again, reducing the heat the moment the first bubbles appear 3. Leave to cook, then strain and use as required.
Makes about 6 pints
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books