Chinese Chicken Stock
Recipe: #22710
January 30, 2016
Categories: Chicken, Asian, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Bone-in Pieces, Kosher Meat, more
"This stock must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock. A Kylie Kwong recipe. This recipe makes 3 1/2 lt of stock."
Ingredients
Nutritional
- Serving Size: 1 (2123.9 g)
- Calories 554.6
- Total Fat - 11.7 g
- Saturated Fat - 3 g
- Cholesterol - 1350 mg
- Sodium - 455.8 mg
- Total Carbohydrate - 5.9 g
- Dietary Fiber - 1.1 g
- Sugars - 1.6 g
- Protein - 100.2 g
- Calcium - 128.9 mg
- Iron - 14.3 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
Step 2
Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.
Tips
No special items needed.