Chinese Chicken Stock ๐ฒ
Description: This clear, light yellow chicken stock is a staple in Chinese cuisine, boasting rich flavors and depth that can only be achieved through slow cooking. The long simmering time is crucial for extracting maximum flavor and quality from the ingredients. While any chicken bones can be used, whole chickens offer the best results, imparting a unique texture to the stock. Once the stock is prepared, leftover chicken can be diced and used for salads or fajitas, making it a versatile addition to your culinary repertoire.
Recipe Category: Stocks ๐ฅฃ
Keywords: Chicken, Poultry, Meat, Chinese, Asian, Very Low Carbs, Weeknight, For Large Groups
Servings: 20
Yield: 1 gallon plus
Ingredients:
| Ingredients | Quantities |
|---|---|
| Whole chicken | 2 |
| Water | 18 – 20 cups |
| Fresh ginger | 4 slices |
| Spring onions | 10 stalks |
| Garlic cloves | 8 cloves |
| Turmeric | 1/4 teaspoon |
| Salt | 2 teaspoons |
Nutritional Information (per serving):
- Calories: 202.4
- Fat Content: 13.9g
- Saturated Fat Content: 4g
- Cholesterol Content: 69mg
- Sodium Content: 767.8mg
- Carbohydrate Content: 1g
- Fiber Content: 0.2g
- Sugar Content: 0.2g
- Protein Content: 17.3g
Instructions:
-
Prepare the Chicken Stock:
- Place the whole chickens in a large stock pot.
- Cover them with water, ensuring they are fully submerged.
- Over medium heat, bring the pot to a slow simmer, taking care not to let it reach a full boil. This gentle simmering is crucial for maintaining the clarity of the stock.
-
Prepare the Aromatics:
- Cut the ginger into fine strips and set it aside.
- Crush the garlic cloves without removing the skins.
- Remove the green tops from the spring onions.
-
Skim and Simmer:
- As the chicken simmers, skim any scum that rises to the surface to keep the stock clean and clear. Avoid stirring the chicken during this process to preserve clarity.
- Once the scum stops forming (usually after 25 to 40 minutes), reduce the heat to low just before the stock begins to boil.
-
Enhance the Flavor:
- Add the white part of the spring onions, crushed garlic, ginger strips, turmeric, and salt to the pot.
- Allow the stock to simmer gently for 2 to 4 hours. The longer it cooks, the more flavorful it becomes. Remember to skim off any fat that accumulates on the surface throughout the cooking process.
-
Strain and Store:
- Once the stock has simmered to perfection, strain it through cheesecloth or a fine mesh strainer to remove any solids.
- Remove as much fat as possible from the stock. The remaining liquid can be used immediately or stored for later use.
- Properly stored in an airtight container, the leftover stock can be frozen for several months without compromising its quality.
Enjoy the rich and aromatic flavors of this Chinese Chicken Stock in your favorite soups, sauces, and recipes. Its depth of flavor and versatility make it a must-have staple in any kitchen, perfect for weeknight dinners or entertaining large groups. ๐๐
