Chinese Chicken Stock

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 2 whole chicken, cut up
• 18 -20 cups water
• 4 slices fresh ginger (quarter sized)
• 10 spring onions
• 8 cloves garlic
• 1/4 teaspoon turmeric
• 2 tablespoons salt

Recipe

• 1 put the chicken in a large stock pot.
• 2 cover with the water.
• 3 place over medium heat and bring to a slow simmer never allowing it to come to a full boil.
• 4 this is important to make the stock clear.
• 5 cut ginger in fine strips and set aside.
• 6 crush garlic cloves, do not remove skins.
• 7 remove the green tops from the spring onions.
• 8 skim the scum from the chicken as often as necessary to keep it clean.
• 9 don't stir the chicken during this time.
• 10 it allows the stock to remain clear.
• 11 when scum has sufficiently stopped forming (25 to 40 minutes), turn the heat down to low just before it begins to boil.
• 12 add the part of the onions, garlic, ginger, turmeric, and salt.
• 13 cook on simmer for 2 to 4 hours.
• 14 the slower it cooks the better the stock.
• 15 skim the fat off several times during cooking time.
• 16 strain through cheesecloth or a fine mesh strainer.
• 17 remove as much fat as possible and use what is needed.
• 18 what is left freezes well for several months if properly stored i.
• 19 e.
• 20 air tight container.