Friday, October 16, 2015

Soup of the Day... Chinese Chicken Stock




Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.


Chinese Chicken Stock

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

About 3 quarts cold water

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. Yield: About 2 quarts.

Tomorrow's Soup of the Day... Collard Green and Bean Soup

2 comments:

  1. would this be the base for egg drop soup and hot and sour soup?

    ReplyDelete

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