Free Recipe Chicken Stock – Chinese
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken Stock – Chinese Recipe
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
Chicken Stock – Chinese Preparation
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. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 2
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