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Basic stock for soups |
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Stock Soups Chinese Chicken Basics Last updated 12/2/2007 9:06:09 PM. Recipe ID 33417. Report a problem with this recipe.
Title: Basic stock for soups
Categories: Chinese, Soups, Chicken
Yield: 7 Servings
3 lb Stewing chicken
11 c Water
5 Gingerroot slices
3 Green onions
It comes from Simple and Delicious Chinese Cooking Cookbook.
Place all ingredients in a large saucepan. Bring to a boil skimming
off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2
hours.
Strain stock when slightly cooled; refrigerate. Discard chicken; no
flavor remains in it. Discard gingerroot and onions.
Lift fat from top of cold stock before using. Stock will keep in
refrigerator for 3 or 4 days. Freeze if storing for a longer period.
Makes 7 to 8 cups.
Posted by Claire Carter. Courtesy of Fred Peters.
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