Chinese Chicken Stock


Preparation info
  • Yields about

    2 quarts

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Making a good Chinese-style chicken stock is a remarkably easy, economic affair, well within the reach of anyone having a large pot, a not-too-large pile of chicken bones and parts, one hefty scallion, and a few coins of ginger. You don’t even need time or energy, as the stock cooks conveniently on its own. Accumulating the bones, scallion, and ginger is also easy. Simply save the trimmings from boning chicken breasts or preparing a whole chicken, and fre