Cookstr.com

Asian Chicken Stock

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

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.

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Taste and Texturespiced

Type of Dishstock

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

Instructions

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

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.

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.)

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.)

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password