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chicken-stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

Western version:

  • 5 to 6 pounds meaty chicken parts, such as wings, backs, and necks, or a large stewing hen, quartered
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 large garlic cloves, unpeeled
  • 1 cup chopped mushrooms, any kind
  • 2 cups dry white wine
  • 2 large bay leaves
  • 2 cloves (optional)
  • ½ teaspoon peppercorns
  • 6 quarts water

Asian Version

  • 5 to 6 pounds meaty chicken parts, including feet, if available
  • 6 whole green onions, smashed
  • 8 quarter-sized slices fresh ginger
  • 6 quarts water

Directions

For the Western Version:

Rinse the chicken and set aside. In a stockpot, heat the vegetable oil over medium-high heat. Sauté the onions, carrots, celery, garlic, and mushrooms until the vegetables are lightly browned. Add the chicken, wine, bay leaves, cloves (if using), peppercorns, and enough water to cover the chicken by at least 3 inches. Bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours, carefully skimming off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.

For the Asian Version:

Rinse the chicken and add to a stockpot along with the green onions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours. Carefully skim off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat layer. Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.


© 1995, 2007 John Ash and Sid Goldstein
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on the entire recipe of the Western Version.

500kcal (25%)
56mg (6%)
2mg (4%)
279mcg RAE (9%)
489mg
56mg
6g
6g
1g
15g
21mg (7%)
65mg (3%)
2g (8%)
9g (14%)
2mg (9%)
 

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