Chicken Stock - 2 Recipe - Cooking Index
Chicken Stock - 2 Recipe - Cooking Index
| 7 lbs | 3178g / 112oz | Chicken backbones and wings |
| 1 | Ginger - fresh - about 1-1/2 | |
| Smashed | ||
| 4 | Garlic | |
| 4 | Green onions - halved - crosswise (4 to 5 | |
| 2 | Onions - quartered (medium) | |
| 3 | Celery - halved - lengthwise |
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken parts and boil for 1 minute. Pour off the water and run cold water over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery. Cover and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables. Refrigerate the stock for up to 3 days. Skim off the fat before using. (The stock can be frozen for up to 1 month.) Makes about 2 Quarts.
Recipe from Food & Wine, November, 1991.
Source:
Elizabeth Powell
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.