Chicken stock - chinese

Yield: 2 servings

Measure Ingredient
7 pounds Chicken backbones and wings
1 slice Ginger - fresh, about 1-1/2 inches, smashed
4 Clove garlic
4 Green onions - halved crosswise (4 to 5 scallions)
2 mediums Onions - quartered
3 Ribs celery - halved lengthwise

1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken parts and boil for 1 minute. Pour off the water and run cold water over the chicken; drain well.

2. Return the chicken to the stockpot. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery. Cover and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer for 4 hours.

3. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables. Refrigerate the stock for up to 3 days. Skim off the fat before using. (The stock can be frozen for up to 1 month.)

Makes about 2 Quarts.

Recipe from Food & Wine, November, 1991.

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