Chicken Stock

By Maverick19

This is a great stock to use as a base for Chicken Ramen Soup
Makes 2 1/2 Quarts

Ingredients

• 3 lbs chicken trimmings - bones, necks, backbones, carcasses, wing tips and feet (if avail)
• 5 whole scallions, trimmed
• 2 1/2 inch piece of fresh ginger, peeled and quartered
• 3 quarts water

Preparation

Step 1

Blanch the chicken trimmings in 1 1/2 quarts of boiling water for 2 minutes, then drain. Place in a deep stockpot or stew pan with all of the other ingredients. Bring to a boil, then skim the surface and partially cover the pan. Reduce the heat to medium-low and simmer, without allowing the stock to bubble, for about 35 minutes. Strain, then chill quickly*** and refrigerate or freeze.

***Use proper methods to chill the stock over ice and then refrigerate at once. Do NOT just put the stock in a container and put it in the freezer or refrigerator. Google "proper method to chill stock over ice" and follow the directions (Salmonella can develop in chicken stock, in a very short time if allowed to stay warm - thus the need to chill over ice)

*Wing tips and feet help to make the stock slightly gelatinous, which will improve texture