Chicken Stock A La Stefanie |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 1 |
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I was throroughly enjoying Stefanie's recipe for Masala Chai when I thought that a variation could be added to make a dynamite soup base. Ingredients:
4 to 5.5 pounds of chicken pieces (backs, necks, wings, legs, thighs), or one whole roasting chicken |
16 cups cold water (or more if needed to just cover) |
1 yellow onion, coarsely chopped |
6 bunches of celery leaves |
6 (brown) cardamom pods |
1 tbsp ground ginger |
Directions:
1. Put chicken and water in a large stockpot. Bring to a boil over medium heat.
2. Reduce heat and simmer, skimming off any scum that rises to the surface, for about 30 minutes.
3. Add remaining ingredients.
4. Simmer, uncovered, about 3 hours, adding water as needed to keep ingredients covered.
5. Strain into a clean pot or heatproof plastic container.
6. Cool quickly (uncovered) by putting the pot into an icewater bath.
7. Refrigerate until ready to use
8. Remove any fat congealed on the top before using.
9. Makes roughly 12 cups.
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