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Chinese Chicken Stock:




Source of Recipe


From member Chrei


List of Ingredients





1 (4-pound) whole chicken or 3 quarts low/no salt chicken stock
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 (Do not add if using premade chicken stock in place of chicken)

Recipe



1. Put all ingredients into a large stock pot, bring to boil, reduce heat and simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

2. 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