Chinese Chicken Stock
This authentic Chinese chicken stock recipe is from Irene Kuo's classic masterwork: The Key to Chinese Cooking.It's simple to make. You can use left over chicken parts: bones, wings, skin, etc. Or use an older hen that has stopped laying and is too tough for a recipe. Or you can buy a broiler chicken from the grocery. If you want to save the breast or other meat for use in a recipe, you can remove the meat from the broth after the first 30-40 minutes of simmering. The stock can be stored in the refrigerator, or frozen. If you want to freeze the stock, do not fill your storage containers completely full, but be sure to allow some room at the top for expansion.
Equipment
- 1 stainless steel stockpot
- 1 colander
- 1 slotted spoon
- cheesecloth
- 1 4-quart or larger saucepan (for straining the stock, after simmering)
- 4 1-quart freezer-safe containers optional, for storing the stock in the refrigerator or freezer
Ingredients
- 1 whole roaster chicken about 4 lbs. (1.8 kg)
- 1 whole green onion
- 4 slices fresh ginger about the size and thickness of a US quarter
- 3 quarts cold water
- 2 tsps salt (to taste)
Instructions
Cut up the chicken
- Be sure your knife is scalpel sharp. A dull knife is very dangerous because you are more apt to slip or have to use excess force.
- Rinse the chicken inside and out, be sure to remove any blood clots. Be sure to get all the blood out, as this will cloud the stock. If you bought the chicken pre-packaged from a grocer, be sure to remove the packet of giblets, heart, and live, and the neck from inside the carcass. These can go in the stockpot.1 whole roaster chicken
- Use paper towels to dry the chicken carcass inside and out.
- If you are not experienced with cutting up a whole chicken, refer to the video for a demonstration.
- Remove the legs by cutting the skin between the thigh and the belly. Then bend the legs backwards until the hip joint pops. Cut the thigh away from the body.
- Separate the thigh from the drumstick on each leg, by cutting along the fat seam at the joint. Chop the thigh into three pieces cross-wise. Chop the drumstick into two pieces cross-wise.
- Remove the wings.
- Cut off the wing tips and toss them into the stockpot. Cut the wing from the drumette at the joint. Chop each portion into two, and toss in the stockpot.
- Remove the breast from the back as shown in the video. Find the diagonal fat seam that runs along each side, and cut through this to separate the breast and back. Repeat this cut on both sides. Toss the pieces into the stockpot.
- Split the breast into halves by chopping through the breastbone as shown in the video. Chop each breast into three equal pieces. Toss these into the stockpot.
- If you have not already done so, cut away the fat and extra skin at the tail, and toss into the stockpot.
Prepare the aromatic ingredients
- Peel and slice the ginger, and toss the pieces into the stockpot.4 slices fresh ginger
- Wash the scallion or green onion, trim any dead leaves and remove the roots from the bulb end. Toss the scallion into the stockpot.1 whole green onion
Cook the broth
- Cover the ingredients with 3 quarts of cold water. (Use softened, filtered water for best results.)3 quarts cold water
- Cover the pot, turn the heat on high, and bring to a vigorous boil.
- Reduce the heat to low. Wrap your slotted spoon with cheesecloth and gently skim the foam off the surface. When the liquid is clear, turn the heat to high and bring to a boil again, then lower the heat to maintain a simmer. Cover the pot.
- Stir occasionally to give the chicken room to expand. Let the pot simmer for 4 hours.
Cool and strain the broth
- Turn off the heat and let the broth cool a little.
- Place the colander over the large pot or saucepan, and line it with several layers of cheesecloth.
- You may need help with this step. Remove the large bones and pieces and discard. Pour the stock slowly through the colander lined with cheesecloth to strain out the solids.
- Discard the solids.
- If the stock still has impurities, rinse the cheesecloth and repeat the straining process.
- Season the stock lightly with salt to taste. Use salt sparingly, as you will use this stock in other dishes with their own seasoning.2 tsps salt
- If you plan to use the broth right away, measure out the amount you need for your recipe.
- To store the stock, pour into jars or storage containers and seal. A layer of fat will form on the stock in the refrigerator or freezer. This is good as it helps to protect the broth from spoiling. Remove this fat layer before reheating the stock for use in a recipe.
Video
Notes
- Cold water is best for soup stock, as it dissolves the albumin and other proteins, making for a clearer stock.
- To skim the stock, wrap a cheesecloth around a slotted spoon several times and gently skim the surface. Do not stir the whole pot, just skim the surface. You can wash the cheesecloth with hot soapy water and rinse to use it again.
- If you want to save some of the meat for use in other recipes, leave the pieces you want to save whole, and remove them after 30-40 minutes. For instance, if you want to save the breasts, do not chop them into small pieces.
- Buying a whole chicken and butchering it yourself is fairly simple, and saves a lot of money.
- If you have to step away during the simmering, turn off the heat. When you return, bring the pot back to a gentle simmer and resume the cooking process.
Nutrition
Serving: 3quartsCalories: 343kcalCarbohydrates: 34gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 28mgSodium: 2951mgPotassium: 1006mgFiber: 0.1gSugar: 15gVitamin A: 32IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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