Chinese Fresh Chicken Stock

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You can just use chicken bones if you wish, but the stock won’t have quite the same body and depth of flavour. I often leave out the ginger and spring onion to make it friendlier for my Western dishes when I pull it out of the fridge for risotto or soup.

Ingredients

  • 1 × 1.6 kg (3 lb 8 oz) free-range or organic chicken
  • 2 slices of peeled ginger
  • 1 spring onion (scallion), cut into 4 cm ( inch) lengths

Method

Remove the fat from the cavity of the chicken. Rinse the chicken under cold water and pat dry with paper towel. Chop the chicken Chinese-style (see Note). Put the chicken, ginger, spring onion and 3 litres (12 cups) water into a pot large enough to fit the chicken snugly, and bring to the boil. Reduce the heat to a low simmer and skim the stock well. Simmer for 30 minutes, skimming continually. Reduce the heat until the surface is barely moving and cook for 2 hours. Remove from the heat, strain through a muslin-lined sieve, discard the solids and strain again.