Basic Chicken Stock
Chicken and Andouille Gumbo
May 21, 2020
Thai Chicken Wings
May 21, 2020
- 4 quarts (4 L) water
- 1 stewing chicken (about 5 lbs, 2.25 Kg) or chicken parts
- 2 slices fresh ginger, about 1 inch (3 cm) in diameter and 1/4 inch (5 mm) thick
- 1 scallion (spring onion), green and white parts, cut into 1-inch (3 cm) pieces
Combine all the ingredients in a large pot and bring to a boil over high heat. Skim the foam that rises to the surface. Reduce the heat and simmer partially covered for 2 hours. Remove the chicken and use for another dish. Strain the stock through a fine sieve or clean dish towel and refrigerate. Skim off the congealed fat on the surface before using. Makes about 3 quarts (3 L).
Reproduced by permission of Worldwide Recipes.