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Broth & Stock… Asian Chicken Stock

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Asian Chicken Stock 

Found on pinterest
Makes 4 quarts 
3 pounds of chicken bones5 pound chicken fryer6 chicken feet, or 6 chicken necks, or one turkey wing6 chicken wingsEnough hot tap water to cover2 ½ ounce peeled and sliced ginger1 full bunch of scallions¼ onion peeled (about three ounces)2 stalks celery cleaned and broken in half½ bunch cilantro1 tablespoon salt6 black peppercorns1 ½ gallons cold waterIn a large stock pot, place chicken bones, fryer, feet or necks or turkey wing and chicken wings. Fill with just enough hot water to cover. Quickly boil and simmer for five minutes. Strain and discard the water – this will remove most of the impurities from the stock. Wash the stock pot and return chicken products back to pot.Place all other ingredients in with the chicken and fill with 1 ½ gallons of cold water. Slowly bring to a boil. Once boiling, reduce heat and simmer for 4 hours, skimming occasionally.Once the stock has simmered and reduced, strain and reserve stock for Asian recipes.Stock may be frozen. (We use zip lock bags to freeze the stock and thaw out the stock as needed).Pick the meat from the whole fryer and save for soup or other dishes. Discard all other solids.TO CAN – Cool broth/stock and discard excess fat (either chill it where the fat solidifies or just skim it off with a spoon). Reheat broth to boiling and fill jars, leaving 1-inch headspace. Wipe rims of jars with a dampened clean paper towel. Assemble lids.Process pints for 20 mins and quarts for 25 mins at 10 lbs of pressure in a pressure canner.

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