Asian Chicken Stock

• 2 whole Roasting Hens
• 4 stalks Celery With Leaves, Cut Into Thirds
• 4 whole Large Carrots, Cut Into Thirds
• 1 whole Large Onion, Quartered
• 1 head Garlic, Cut In Half Horizontally
• 2 whole 1-inch Knuckles Of Fresh Ginger, Peeled And Crushed With A Knife
• 1 cup Fish Or Oyster Sauce
• 1 cup Rice Wine Vinegar
• 3/4 cups Fresh Cilantro
• 1/4 cups Sesame Oil
• 1 stalk Lemon Grass, Cut Lengthwise And Into Thirds
• 4 whole To 6 Thai Chilies, Split Lengthwise
• 4 whole Star Anise
• 10 whole Cardamom Pods
• 2 Tablespoons Sea Salt
• 2 Tablespoons Whole Black Peppercorns
• 1 Tablespoon Coriander Seeds
• 1 cup Soy Sauce, Divided
• 9 quarts Filtered Water

1. Place hens in the bottom of a large stock pot and cover with remaining ingredients, reserving half the soy sauce. Fill with water and bring to a boil. Turn heat down to a simmer, cover and simmer for 3-4 hours.
2. Taste stock and add remaining soy and any additional salt if needed. Allow to cool and skim the fat off the top.
3. Store in the refrigerator for up to a week or freeze for 4 months.

stalks celery, carrots, onion, garlic, knuckles, oyster sauce, rice, fresh cilantro, ubc, lemon grass, chilies, anise, cardamom, salt, coriander seeds, soy sauce, water

Taken from tastykitchen.com/recipes/soups/asian-chicken-stock/ (may not work)