Chinese Chicken Stock*

I will share with you many of my cooking secrets. This is one of my ancient Chinese secrets… shhhh… here it is….

Nothing transforms an Asian-inspired meal like homemade chicken stock. Don’t let the word, ‘homemade’ intimidate you, as this is very simple to make. This stock infuses everything you add it to with a rich, aromatic flavor that you cannot duplicate with commercially made stocks.  It freezes well, so you can make a double batch and freeze it in quart-sized containers.  It’s great having this on hand for a last minute Asian meal.

• 1 kosher chicken cut into quarters plus 4 whole chicken breasts, preferably organic
• 6 quarts cold water
• 14 scallions, cleaned, trimmed and cut in half lengthwise
• 12, 3-4 inch slices ginger, peeled
• 1 large red onion, cut into six pieces
• 5 carrots, peeled and cut in half
• 6 celery stalks, trimmed and cut in half
• 12 garlic cloves, peeled

Place all of the ingredients in a very large stockpot, or divide evenly between two large pots. Bring to a boil and skim the stock when it gets frothy on the top. Reduce heat and simmer over a low heat for at least 2 hours.

Strain the stock when no longer hot, removing all of the veggies and the chicken. Refrigerate overnight.

The next day, skim all of the excess fat from the top of the pot with a large fine mesh spoon or a large slotted spoon. Pour the extra unneeded stock into 1 quart sized plastic containers. Freeze until needed, making sure to label with the name of the recipe, marking and dating it as meat.

Serves: 18-20

* Meat

Chinese Chicken Stock*

 

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I will share with you many of my cooking secrets. This is one of my ancient Chinese secrets… shhhh… here it is…. Nothing transforms an Asian-inspired meal like homemade chicken stock. Don’t let the word, ‘homemade’ intimidate you, as this is very simple to make. This stock infuses everything you add it to with a rich, aromatic flavor that you cannot duplicate with commercially made stocks. It freezes well, so you can make a double batch and freeze it in quart-sized containers. It’s great having this on hand for a last minute Asian meal.

Author: Karen Abir

Recipe type: Eating Clean, Quick & Easy, Shabbat & Holiday, Soups & Sandwiches

Serves: Serves: 18-20

Ingredients

• 1 kosher chicken cut into quarters plus 4 whole chicken breasts, preferably organic
• 6 quarts cold water
• 14 scallions, cleaned, trimmed and cut in half lengthwise
• 12, 3-4 inch slices ginger, peeled
• 1 large red onion, cut into six pieces
• 5 carrots, peeled and cut in half
• 6 celery stalks, trimmed and cut in half
• 12 garlic cloves, peeled

Instructions

1. Place all of the ingredients in a very large stockpot, or divide evenly between two large pots. Bring to a boil and skim the stock when it gets frothy on the top. Reduce heat and simmer over a low heat for at least 2 hours.
2. Strain the stock when no longer hot, removing all of the veggies and the chicken. Refrigerate overnight.
3. The next day, skim all of the excess fat from the top of the pot with a large fine mesh spoon or a large slotted spoon. Pour the extra unneeded stock into 1 quart sized plastic containers. Freeze until needed, making sure to label with the name of the recipe, marking and dating it as meat.

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