Chinese Chicken Stock
This chicken stock represents the very best of broths: clear, bright, and true to its core ingredients.
Equipment
- 1 whole chicken around 5-7 pounds
- 1 thumb ginger slices
- 3 green onions halved crosswise
- 3 bay leaves
- 12-16 cups water
Instructions
- Butcher chicken. Separate chicken into 2 legs, 2 thighs, 2 breasts, 2 wings, and rack (leftover bones).
- Build stock. In stockpot, add all chicken pieces including the rack, sliced ginger, halved green onions, bay leaves, and enough water to just submerge chicken - around 12 cups.
- Simmer. Bring to boil then turn heat to the lowest setting possible that maintains a gentle simmer. Simmer for 2 hours, skimming occasionally for impurities in the first 15 minutes.
- Strain and enjoy! After 2 hours of simmering, stock should be clear and slightly golden. Turn off heat. Remove chicken and aromatics.1 Wait at least 30 minutes so stock cools slightly, then strain with strainer, cheesecloth, or both. Drink it on its own, use it in soups, or store it in an air-tight container in the fridge once cooled - though in my house, there’s rarely any left to store!
Notes
1 What to do with the chicken: I like to shred it (you will find no resistance), toss it with some BBQ sauce, and sandwich a few spoonfuls between hamburger buns for a quick meal!