Chicken Stock with Asian Flavor

barbara lentz

By
@blentz8

This broth is so good I use it for the base for my recipes for Asian Ramen bowls, noodle bowls and soups. Makes a great broth for chicken and noodles also.


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Serves:

makes 4 to 6 quarts

Prep:

10 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

3 lb
chicken bones and parts like wing tips back etc..
16 c
water
4 stalk(s)
lemongrass sliced done the middle lengthwise and halved
3
inch piece of ginger peeled and sliced
1 large
carrot chopped in hunks
1 large
onion halved
1
head garlic cloves halved
4
bay leaves
1 Tbsp
whole black peppercorns
salt to taste

Directions Step-By-Step

1
Place all ingredients in a very large stock pot or two stock pots. Bring to boil. Reduce to a simmer and simmer for two hours. Add more water if water evaporates too much.
2
Strain broth through a fine mesh strainer lined with a cheese cloth. Discard solids. Place the broth in mason jars if canning.
3
Will last 2 to 3 days in refrigerator.
Freeze for up to a month.
Or if you have a pressure canner it will last months canned

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian