Chicken Stock

Name: Chicken Stock
Yield: makes about 12 cups
Ingredients: 4 1/2 to 5 pounds chicken parts or bones with some meat on them; 4 quarts water; 1 large yellow onion, quartered; Chubby 3-inch piece fresh ginger, unpeeled and smashed with the flat side of a knife; 2 1/2 teaspoons salt

December 9, 2011

This is my standard, multipurpose Asian chicken stock. Good-quality chickens are a premium ingredient, so make the most of your investment. Save and freeze chicken parts as you prepare other dishes. Every once in a while, especially when the freezer gets full, brew some stock. It freezes beautifully. And in a pinch, make the shortcut version from canned broth (see the Variation, below).

Recipe notes

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