← Back to Search Results
Asian
Asian Chicken Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Inexpensive chicken backs can be used instead of, or in addition to, the wings, but be sure to chop them into three or four pieces so they can release their flavor more efficiently.

Yield: Makes about 1½ quarts

Ingredients

  • 2 pounds chicken wings
  • 2 scallions, white and green parts, coarsely chopped
  • 2 1/8-inch-thick slices of fresh ginger, crushed under a knife
  • 2 garlic cloves, crushed under a knife
  • 6 whole peppercorns
  • ½ teaspoon salt

Directions

 

1. Using a cleaver or a heavy knife, chop the chicken wings at the joints. (Or ask the butcher to chop them for you.)

2. Place the wings in a large saucepan and add 2 quarts of water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the scallions, ginger, garlic, and peppercorns. Reduce the heat to very low and simmer until full-flavored, 2 to 3 hours, the longer the better. Season with the salt.

3. Strain into a large bowl and let cool to room temperature. Refrigerate until chilled, at least 3 hours. Using a large spoon, scrape off the fat that rises to the surface. (The stock can be prepared, covered and refrigerated, for 2 days before serving.)


© 1998 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings.

5kcal (0%)
0mg (0%)
0mg (0%)
1mcg RAE (0%)
4mg
0mg
0g
0g
0g
0g
2mg (1%)
99mg (4%)
0g (1%)
0g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-provence-cookbook The Provence Cookbook
by Patricia Wells
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
good-to-the-grain Good to the Grain
by Kim Boyce
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?