chicken stock with asian flavor
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.
prep time
10 Min
cook time
2 Hr
method
Stove Top
yield
makes 4 to 6 quarts
Ingredients
- 3 pounds chicken bones and parts like wing tips back etc..
- 16 cups water
- 4 stalks 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 tablespoon whole black peppercorns
- - salt to taste
How To Make chicken stock with asian flavor
-
Step 1Place 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.
-
Step 2Strain broth through a fine mesh strainer lined with a cheese cloth. Discard solids. Place the broth in mason jars if canning.
-
Step 3Will 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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