Asian Chicken Stock

By Realtychick

Ingredients

• 1 (4-pound) whole chicken
• 1 bunch green onions, halved
• 4 garlic cloves, smashed
• 3 -inch piece fresh ginger, whacked open with the flat side of a knife
• 1 onion, halved
• 1 teaspoon whole white peppercorns
• 3 About 3 quarts cold water

Details

Servings 2

Preparation

Step 1

Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.