Chinese Chicken Stock
A wonderful base for Chinese soups and sauces, with flavors of scallion, ginger, cilantro, orange peel, and a lot of spices.
Prep Time: 00:05
Cook Time: 03:00
1 pound chicken bones, preferably backs
3 liters of water, approximately
1 Bunch cilantro stems
2 scallions, broken
1/2 peel from a medium orange
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1 inch of fresh ginger, coarsely sliced
1 tablespoon salt
1 teaspoon black peppercorns
1Cover the chicken bones with plastic or waxed paper. Strike with a kitchen hammer or rolling pin to crack the bones and incorporate the marrow into the stock more easily.
2Add cracked bones and all other ingredients to a large stockpot. Cover ingredients with water, using approximately 3 liters. Bring to a simmer over medium high heat; do not boil. When simmer is reached, reduce heat so that stock continues to simmer but does not boil or stop simmering.
3After 2.5 to 3 hours, the stock is ready. Strain it through a colander into a bowl. Let cool, then refrigerate. Use within 2-3 days, or freeze up to 2 months.
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