Nuoc Dung Ga Vietnamese Chicken Broth |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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The basis for Vietnamese soups and other dishes Ingredients:
5 lbs roasting chickens, cut up |
2 lbs chicken bones |
4 quarts cold water |
1 ounce fresh gingerroot, crushed |
2 teaspoons salt |
Directions:
1. Discard the fat from the chicken.
2. Rinse chicken and bones with cold water and place in stockpot.
3. Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
4. Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
5. Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
6. Refrigerate up to 1 week or freeze if desired.
7. Skim fat from top if it congeals.
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