Homemade Chinese Chicken Stock
This homemade Chinese-style chicken stock is the backbone of authentic Asian cooking. Light, clean and subtly aromatic, it's what gives your favorite Chinese soups and dishes that restaurant-quality depth of flavor.
Ingredients
- 1 whole chicken or chicken carcass, bone-in pieces, or chicken feet
- 12 - 15 cups cold water
- 2 carrots peeled, cut into thirds or quarters
- 1 onion peeled and cut in half
- 3 stalks scallions
- 1 - 2 inches ginger peeled
Instructions
- Place the whole chicken in a stockpot, then fill the pot with just enough cold water to cover.
- Add the carrots, onion, scallions and ginger to the pot.
- Simmer on low heat for 3 to 4 hours, partially uncovered, skimming the froth from the surface from time to time.
- Allow to cool slightly, then carefully remove the chicken and vegetables from the pot. Discard the vegetables. You may choose to save some meat from the chicken to use in fried rice, soups, etc.
- Pour the stock through a fine mesh strainer and into jars, containers or storage bags.
Notes
- Chicken stock can keep in the fridge for about 1 week and in the freezer for about 6 months.
- To freeze in small portions, pour the stock into ice cube trays, freeze, then transfer the frozen cubes into a large Ziploc bag. Perfect for recipes that only require a small amount of stock!
- Another great freezer option is to use disposable breast milk storage bags. They're easy to fill, seal well, take up minimal freezer space, and have measurement markings printed on the bag so you always know exactly how much stock you have.
- I recommend not adding salt to the stock. Season each dish individually, so you have full control over the saltiness of your final dish.
Nutrition
Calories: 174kcalCarbohydrates: 2gProtein: 14gSaturated Fat: 3gCholesterol: 57mgSodium: 62mgSugar: 1g
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