Chinese-Style Chicken Stock-Basic Recipe
8 cwater more or less as needed for pan
2 lbchicken necks and backs
1 stalk(s)celery, cut into 1/2 inch lengths
1 smallcarrots, peeled and cut into 1/2 inch lengths
1yellow onion, peeled, cut in 1/2
1leek, including tender green tops, carefully washed and sliced
2green onions, including tender green tops, cut into 2 inch lengths
2 slicefresh ginger, each 1/8 inch thick, peeled
1 Tbsprice wine vinegar
·salt and pepper
How to Make Chinese-Style Chicken Stock-Basic Recipe
- Combine the chicken pieces,and all remaining ingredients in a 4 quart kettle. Add enough cold water to fill the kettle 3/4 full. Place over medium heat, uncovered, and bring slowly to a boil.
Skim off any scum that forms on the surface. Reduce the heat to its lowest setting and simmer, uncovered, for 2 1/2 hours. Skim the scum off the surface as needed.
- Strain through a sieve or colander lined with cheesecloth into a storage container. Taste and adjust the seasonings. Use immediately, or let cool, then cover and refrigerate.
- Using a large spoon, lift of the fat that solidifies on the surface and discard, If not using the stock immediately, pour into 1 or more containers, cover tightly and refrigerate for up to 3 days.
The stock can also be frozen in small containers for up ti 2 months, and ten reboiled before using.