Homemade Chicken Stock
Learn how to make clear, flavorful Chinese chicken stock with minimal ingredients and simple steps. This easy, versatile stock can elevate countless meals.
Servings: 14 cups
Ingredients
- 4 lb whole chicken preferably free-range and fresh
- 3 stalk scallions cut into large sections
- 1 knob ginger smashed
- 15 cup water
Instructions
- Put the chicken into a large pot, along with the scallions and ginger. Pour in the water.
- Over high heat, bring the water to a boil, then reduce the heat to low to maintain a gentle simmer.
- Use a spoon to skim off any scum floating on the surface, then cover the pot with a lid. Leave to simmer for about 4 hours.
- Turn off the heat and allow the stock to cool naturally with the chicken still in the pot. Once it reaches room temperature, carefully remove the chicken, scallions, and ginger. This recipe yields about 14 cups (3.3 litres) of stock.
- Transfer the stock into storage containers, dividing it into your desired portions. Store in the fridge for up to 4 days or in the freezer for up to 6 months.
Nutrition
Serving: 1cup | Calories: 25kcal
