 |
Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 6 |
|
This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months. Ingredients:
5 lbs chicken backs (preferably both) or 5 lbs chicken necks (preferably both) |
1 large onion, peeled & roughly chopped |
3 scallions, halved |
3 carrots, roughly chopped |
3 stalks celery, roughly chopped |
1/2 head garlic (about 5-8 cloves) |
8 slices gingerroot |
1/3 cup mixed herbs (cilantro, basil, parsley, etc) |
5 black peppercorns |
1 tablespoon sea salt |
1/2 cup rice wine |
20 cups water (1.25 gallons) |
Directions:
1. Place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
2. Bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
3. Strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
4. If you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.
|
|