Chinese Chicken Stock

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 2 1/4 kg chicken, cut into 8 pieces
• ginger, cut into 10 shards
• 10 garlic cloves, crushed
• 1/2 bunch green shallot, cut in half crossways
• 1 cup red onion, roughly chopped
• 6 liters cold water

Recipe

• 1 rinse the chicken under cold water and trim away any excess fat.
• 2 place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
• 3 remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.