Best Thai Chicken Stock Recipes

THAI CHICKEN STOCK

Steps:

• Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
• Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.

THAI CHICKEN STOCK

Steps:

• Place chicken, onion, carrots, celery, cilantro, garlic, ginger, peppercorns, and water in a stockpot. Bring to a boil over medium-high heat.
• Skim off any froth that is on the surface.
• Reduce heat and simmer covered for 2 hours.
• Strain into a bowl, cool, and refrigerate.

THAI CHICKEN STOCK

Steps:

• Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
• Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
• If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

PERFECT THAI CHICKEN SOUP STOCK

Steps:

• Slice 3 inch section of ginger root lengthwise and quarter 1 onion. Place into hot pan or on grill and cook until blackened.
• In large pot combine Chicken Stock, Blackened Onion and Ginger, Star Anise, Peppercorns, Nuoc Mam, Sugar, 1 Shallot halved, Lemon Grass crushed, and the Whole Chicken with skin and breast meat removed (you can use that later broiled and sliced to add to soup).
• Bring to a boil and reduce heat to simmer covered for about 50 minutes.
• Strain broth through a sieve or cheesecloth and return clear broth to pan.
• Add 1/2 cup minced Onions, 1/2 cup chopped Cilantro, 2 T chopped fresh Sage, 1 seeded and thinly sliced Red Chili, 1/4 cup minced Shallots, and 1/4 cup thinly sliced Green Onions.
• Let simmer for 10 minutes.
• Serve as is or add cooked wide rice noodles, sliced chicken or duck breasts, and some bean sprouts. For a little extra spice add 1/2 teaspoon of Sriracha chili sauce per 1-2 cups of broth. Enjoy!