Foodie Friday: Asian Chicken Stock
Author: Kylie Kwong
Prep time:
Cook time:
Total time:
Serves: 6
- Chicken, cut up (I used fryer pack which included 4 legs and 2 breasts)
- Garlic, 10 cloves crushed
- 3 onions, cut in quarters (she recommends red but I used yellow bc that's what I had)
- 4 scallions, trimmed and cut in half
- 10 shards of ginger
- Water to cover it (by "3 fingers" as my instructor, Chef Sam would recommend)
- Rinse off chicken pieces and add to a large stockpot
- Bring to boil and then simmer on low for hours (I let it go for 6 hours)
- Skim off the top, as needed
- Pull out chicken, shred and discard bones (I added some kosher salt to the chicken at this point because we were nibbling on it)
- Strain the broth through a fine mesh sieve, cool and store
Recipe by Jackie Ourman at http://jackieourman.com/foodie-friday-asian-chicken-stock-soup-and-chicken-lettuce-wraps/
3.1.09