China Moon Chicken Stock

Aka Single Stock

Preparation info

  • Makes

    12 cups

    • Difficulty

      Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Making stocks in a restaurant kitchen is a near-religious experience. The pots are towering, the vapors waft steamily around their rims, and submerged in the depths is a holy mix of bones and aromatics decreed by the chef on the first day of the restaurant’s creation. There are strict rules for their skimming and straining, and novice cooks are often judged on their care in tending them.

The reason for all the sanctity is well taken! A stock is a primary building block, and the sauc

Ingredients

Method