Chinese Chicken Stock
- 16 cups chicken stock (homemade or store-bought)
- 2 lbs chicken parts (necks, backs, breast bones, wings, etc.)
- 6 green onions, sliced
- 2 garlic cloves, crushed
- 2 stalks lemongrass, bulbs sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 6 whole black peppercorns
- 3 parsley stems
- 2 whole star anise
- sliced gingerroot (1 thumb-sized knob)
- 1 cinnamon stick, about 4 inches long
- 1 bay leaf
- 12 teaspoon dried thyme
- In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.
- Cook at a very low simmer for 45 minutes.
- Strain and degrease stock.
- Can be frozen for up to 4 months.
chicken, chicken, green onions, garlic, stalks lemongrass, carrot, celery, black peppercorns, parsley stems, star anise, gingerroot, cinnamon, bay leaf, thyme
Taken from www.food.com/recipe/chinese-chicken-stock-408268 (may not work)