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Chicken Broth

Contributors

Cookbook

Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

Editor's Note: When was the last time you made chicken broth? If it's been a while, or you've never attempted it because it sounded complicated, then you need to see this recipe. This two-ingredient chicken broth recipe is super easy to make; although it takes a few hours to cook, it truly doesn't require much work. While you can certainly use chicken broth in your favorite soup, you have other options, too. Use it instead of water when cooking rice or in a number of additional recipes, including this one for Chicken with Coconut Sauce. You'll love having homemade stock on hand! The recipe's authors have included storage tips in the instructions below, too.

This is a staple in virtually all stir-fry dishes and soups. Freeze small 2-tablespoon portions in ice cube trays for convenience when stir-frying.

Makes8 cups

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

Five Ingredients or LessYes

Type of DishSoup, Stock

Ingredients

  • 3 pounds chicken, cut up
  • 4 (¼-inch) slices fresh ginger

Instructions

  1. Rinse the chicken in cold water. Remove any visible fat. Cut away the breast meat and save it for another use. In a large soup pot, place 8 cups water and bring to a boil. Add the chicken, including the breast bones and gizzards, and the ginger. Return to a boil and cook 5 minutes over high heat. Reduce the heat to low, cover, and simmer for 2 hours.

  2. Strain the broth and let cool to room temperature. Skim off any visible fat. Refrigerate in a clear container for up to 5 days. The broth may also be frozen for up to 6 months.

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