Real Recipes From Real Home Cooks ®

chicken stock with asian flavor

Recipe by
barbara lentz
beulah, MI

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.

yield serving(s)
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For chicken stock with asian flavor

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

How To Make chicken stock with asian flavor

  • 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

Categories & Tags for Chicken Stock with Asian Flavor:

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