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Chinese Chicken Stock

A wonderful base for Chinese soups and sauces, with flavors of scallion, ginger, cilantro, orange peel, and a lot of spices.

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Servings: 4

Prep Time: 00:05

Cook Time: 03:00

Main Ingredients

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

3 cloves

1 inch of fresh ginger, coarsely sliced

1 tablespoon salt

1 teaspoon black peppercorns

Preparation

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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