Chicken stock

Chicken stock

By
From
Street Food Asia
Makes
5 litres
Photographer
Alan Benson

As the most used stock in this book, it’s well worth your while perfecting chicken stock. It needs very little hands-on work; in fact, once you’ve skimmed off all the impurities and it’s settled into a nice, gentle simmer, you can forget about it for 2 hours. Just don’t let it boil or it will evaporate too much and may turn cloudy.

Ingredients

Quantity Ingredient
6 garlic cloves
8 spring onions, roughly chopped, white part only
1 x 1.6kg whole chicken
4cm piece of fresh ginger, peeled and sliced

Method

  1. Pound the garlic and spring onions into a paste using a pestle and mortar or whizz together using a food processor. Wash the chicken thoroughly under cold running water, making sure to remove all traces of blood, guts and fat from the cavity. Place the chicken in a large saucepan or stockpot with 6 litres water and bring to the boil.
  2. Reduce the heat of the stock to a slow simmer and skim the surface. Continue to skim for 10 minutes until you have removed most of the fat, then add the ginger to the pan with the garlic and spring onion paste. Cook for a further 2 hours, then strain and allow the stock to cool. Refrigerate for up to 3 days or freeze until required.
Tags:
South-East Asian
Asian
Street Food
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