Chinese Chicken Stock
By á-2478
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 time 10mins
Cooking time 11mins
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.
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