Chinese Chicken Stock

(from saymyname’s recipe box)

14 cups

Source: '300 Sensational Soups' by Carla Snyder and Meredith Deeds

Categories: Asian, Chicken, Soup

Ingredients

  • 16 cups chicken stock (homemade or store-bought)
  • 2 lbs chicken parts (necks, backs, breast bones, wings, etc.)
  • 6 green onions, sliced
  • 2 garlic cloves, crushed
  • 2 stalks lemongrass, bulbs sliced
  • 1 carrot, sliced
  • 1 stalk celery, sliced
  • 6 whole black peppercorns
  • 3 parsley stems
  • 2 whole star anise
  • sliced gingerroot (1 thumb-sized knob)
  • 1 cinnamon stick, about 4 inches long
  • 1 bay leaf
  • 1/2 teaspoon dried thyme

Directions

  1. In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.

  2. Cook at a very low simmer for 45 minutes.

  3. Strain and degrease stock.

  4. Can be frozen for up to 4 months.

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