Chicken stock

Chicken stock

By
From
East
Makes
3 litres
Photographer
Leanne Kitchen

Asian cuisines often use specific long-cooked stocks for various recipes, such as pho. But this is a good, simple, all-purpose stock that’s handy to have on hand when the mood strikes for a quick soup or other stock-dependent dish. Use any chicken off-cuts or bones you want – although wings are cheap and give a really full-flavoured result. It freezes well.

Ingredients

Quantity Ingredient
3kg chicken wings
4 garlic cloves, bruised
8 spring onions, trimmed and bruised

Method

  1. Combine all the ingredients in a large stockpot. Add about 3.5 litres water, or enough to just cover the bones. Bring slowly to a simmer over medium heat, skimming any impurities as they rise to the surface. Once the stock has started to simmer, reduce the heat to low. Cook for 2 hours at a gentle simmer, skimming the surface of fat and other impurities as they rise to the surface, adding a little more cold water if the water level becomes too low. Do not let it boil or the stock will become cloudy.
  2. Remove from the heat and cool slightly. Strain into a large container, discarding the solids. Cool to room temperature then skim off any fat that has risen to the surface. The stock will keep refrigerated for 3–4 days, or frozen in zip-lock bags for up to 8 weeks.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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