Chicken Broth


Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About


  • 10 cups water
  • 8 pounds chicken bones and skin
  • 3 quarts


  1. In a large pot, bring the 10 cups of water to a boil. Add the chicken bones and skin and allow to boil for 1 minute. This will bring the blood and meat juices to the top. Turn off the heat, pour off the water, and run cold water over the skin and bones to clean them.
  2. P