ASIAN CHICKEN STOCK

ASIAN CHICKEN STOCK image

Categories Chicken

Yield 3-4 quarts

Number Of Ingredients 4

4-5 lb chicken parts and bones with some meat on them
1 large yellow onion, quartered
Chubby 3-inch piece of fresh ginger, unpeeled and smashed with flat side of chef's knife
2 1/2 tsps salt

Steps:

1. Rinse chicken under cool water. Remove and discard any loose fat. Using a heavy cleaver, whack bones to break them through, making cuts at 1-2 inch intervals to expose marrow. 2. Put bones in a stockpot, add 4 quarts water and place on high heat. Bring almost to a boil, then lower heat to a simmer. For the next few minutes, use a ladle to skim off and discard any scum that rises to the top. 3. Add onion, ginger and salt. Adjust heat to maintain a simmer. Cook, uncovered, 2 1/2 hours. 4. Remove pot from heat and let stand undisturbed for 30 minutes. Position a fine-mesh sieve over a large saucepan. Gently ladle stock through sieve. Remove and discard bones as they get in the way. Tilt the stockpot to ladle out as much clear stock as possible, then discard the sediment-laden liquid and any remaining bits at the bottom of the pot. 5. Tast the stock. If not as flavorful as you want, simmer and reduce to concentrate the flavors. Allow stock to cool completely, cover and refrigerate at least 8 hours, until fat solidifies on the surface. Remove and discard fat. 6. Refrigerate for up to 1 week, or freeze up to 3 months.