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Asian Chicken Stock Recipe-4205

Photo by: Joseph De Leo
Comments: 0


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


  • 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



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%)
2mg (1%)
99mg (4%)
0g (1%)
0g (1%)
0mg (0%)

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