Chicken stock

Chicken stock

By
From
The Real Food of China
Makes
3 litres
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
3kg chicken wings
5 garlic cloves, peeled and bruised by bashing with the side of a large knife
6 spring onions, trimmed and bruised

Method

  1. Put the chicken wings in a stockpot with the garlic cloves and spring onions, then add about 3.5 litres cold water, or enough to just cover. Bring slowly to a simmer, skimming off any impurities that rise to the surface. Reduce the heat to low and simmer for 2 hours, adding a little extra water as required to keep the wings just covered, and skimming occasionally.
  2. Strain the stock into a large container or bowl, discarding the solids. Leave to cool, then skim the fat from the surface. Once cooled, the stock will set naturally to a light jelly. The stock will keep, stored in an airtight container in the fridge, for 3–4 days, and up to 8 weeks in the freezer.

Note:

  • Many of the recipes in this book require small amounts of chicken stock, so it’s a good idea to pour some of the stock into ice cube trays and freeze them. When frozen, tip the blocks out of the trays and transfer to freezer bags or zip-lock bags.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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