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Wednesday, 4 June 2014

The Broth: Chicken stock

Recipe contributed by 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)

5 lb. chicken backs and necks
3 large onion, peeled and roughly chopped
3 carrots, roughly chopped
3 stalks of celery, roughly chopped
1/2 garlic head
8 slice ginger root
1 small handful mixed herbs(cilantro, basil, etc.)
5 whole pepper corns
1tbsp salt (preferred sea salt)
20 cups water
1. Place ingredients in a large stockpot, adding more water, if necessary to cover. Bring mixture to a broil; reduce heat and simmer gently for 3 hours, skimming occasionally to remove any foam or impurities that rise to the top. Try not to let the mixture boil or broth will be cloudy.
2. strain in to container and cool to room temperature before refrigerating. (If hot stock is placed directly in the fridge, it will sometime sour). for a more intensely flavored stock, let liquid cool; return stock to pot and over low heat, simmer until volume is reduced by half.


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