Side Pannel
Chicken Stock - Chinese
Chicken Stock - Chinese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 7 lb Chicken backbones and wings
- 1 sl Ginger - fresh, about 1-1/2
- -inches, smashed
- 4 Clove garlic
- 4 Green onions - halved
- -crosswise (4 to 5
- -scallions)
- 2 md Onions - quartered
- 3 Ribs celery - halved
- -lengthwise
Directions
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.
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.
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