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Chicken Stock - Chinese



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Chicken Stock - Chinese

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.



Ingredients:

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

Serves:

2 Servings

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