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Homemade Asian chicken stock
Having a good chicken stock on hand in the freezer makes all the difference. It's a base to build a sauce on or to add flavour to a recipe.
Prep
5 min
Cook
4 h 15
Serves
2
Ingredients
For:
2
servings
- 1 chicken
- 4 cloves garlic
- 1 tbsp whole peppercorns
- 1 tbsp vegetable oil
- 4 slices ginger
- 4 spring onions
- salt
Method
- 1Crush the garlic and pepper into a paste.
- 2Heat the oil in a stockpot, add the garlic/pepper paste and cook for one minute until fragrant. Place the chicken in the pot and cover with water. Add the rest of the ingredients. Bring to a boil then simmer over low heat for 1h15. Remember to skim.
- 3You can test the doneness of the chicken by inserting a thermometer into the thickest part of the thigh. When the temperature reaches 75 degrees the chicken is cooked. Remove the chicken, carve it and set the meat aside to use in other recipes. Return the bones, skin and less desirable bits of meat to the broth for a long simmer (3 hours for example). Taste, add a little salt without overdoing it, as the stock should be fairly lightly salted, or not salted at all if you plan to reduce it.
- 4Once cooked: strain to keep only the liquid, and refrigerate overnight. Skim off the fat from the top and freeze your chicken stock for up to 3 months.
Notes
This recipe is designed to avoid "wasting" the chicken meat by taking it out before it overcooks, then the leftovers go back in for a long simmer to extract even more flavour. But if you're in a hurry, the stock can be perfectly ready after the initial cooking (1h15). I personally use the meat from this stock to make a Vietnamese chicken salad. You can of course make your stock with only (raw) chicken carcasses. But avoid cooked carcasses so your stock stays clear.
