asian chicken stock

Name: Asian Chicken Stock
Prep time: 10 min
Cook time: 2 h 15 min
Cuisine: Asian
Ingredients: 2 tablespoon(s) coriander seeds; 3 star anise; 3 pound(s) chicken bones wings, necks rinsed; 4 ribs celery chopped; 2 large carrots chopped; 2 large onions chopped; 1 bunch(es) green onions chopped; 1 bunch(es) fresh cilantro chopped; 1 head garlic cut in half unpeeled and smashed; 1 cup(s) unpeeled fresh ginger; 4 stalk(s) lemongrass bruised and cut in half; 2 limes cut in half; 1/2 cup(s) soy sauce; 4 quart(s) water

12 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jun 10, 2020

Great broth for any Asian soup or bowls you want to make.

Rate

prep time 10 Min

cook time 2 Hr 15 Min

method Stove Top

yield Makes about 3 quarts

Ingredients

2 tablespoons coriander seeds
3 star anise
3 pounds chicken bones wings, necks rinsed
4 ribs celery chopped
2 large carrots chopped
2 large onions chopped
1 bunch green onions chopped
1 bunch fresh cilantro chopped
1 head garlic cut in half unpeeled and smashed
1 cup unpeeled fresh ginger
4 stalks lemongrass bruised and cut in half
2 limes cut in half
1/2 cup soy sauce
4 quarts water

How To Make asian chicken stock

Step 1

Place all ingredients in a large stock pot. Bring to a boil or high heat. After 5 minutes skim the scum from the top and discard. Turn the heat to low and simmer for 2 hours skimming when needed.

Step 2

Let the stock cool. Strain the stock through a cheesecloth lined fine mesh strainer. Press the solids against the sides of strainer. Discard the solids.
Step 3

This will last a week in the fridge and up to 3 months frozen
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