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Basic Chicken Stock
- Makes
2 quarts
- Difficulty
Easy
- Ready in
3 hr
By Katie Chin
Published 2013
My late mother always taught me that a good homemade broth is the backbone of Asian cooking. I try to make this in large batches and freeze it so I always have it on hand. The key is boiling the chicken bones briefly first, rinsing and returning them to the pot. The results are clean and superior, enough to make any mother proud.
Ingredients
2½ lbs 1.25 kg Three ¼ in
Method
Fill a stock pot ⅔ full with water and bring a boil. Add chicken bones and boil for 3 minutes. Pour out the water and rinse the bones. Return the bones to the stock pot. Add the galangal, garlic, lemongrass, and the water. Cover and bring to a boil. Reduce the heat to medium low. Skim the fat and foam off the top. Add the fresh coriander stems (cilantro). Simmer uncovered for 2 hours, continue