Chicken stock

Chicken stock

By
From
New Thai Food
Makes
2 litres
Photographer
Jeremy Simons

This simple, light stock is used as the base for many soups. It should be a clear, unclouded stock, so skim often during cooking and strain well at the end.

Ingredients

Quantity Ingredient
3 chicken carcasses, all skin and fat removed
4 spring onions, sliced
1 brown onion, sliced
2 x 4 cm pieces fresh ginger, sliced

Method

  1. Wash the chicken bones thoroughly to remove any blood. Place in a large stockpot, cover with 2.5 litres cold water and bring to the boil. As the water reaches boiling point, scum may float to the surface – skim off with a spoon to ensure a clear stock.
  2. Once boiling point is reached, reduce the heat to a simmer, skim off any more scum and add the spring onions, onion and ginger. Simmer for 3–5 hours over a very low heat. Strain.
  3. The stock keeps for 2–3 days in the refrigerator, or you can freeze it. Bring the stock to the boil before using.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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