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Ингредиенты
- 4 lb Chicken bones (fresh if possible)
- 20 c. Water (5 qts)
- 4 x Quarter-size slices of fresh ginger, smashed
- 2 lrg Scallions, cut into 1" pcs
- 2 x Ribs celery, minced
- 1 x Carrot, peeled and minced
- 1 x Yellow onion, thinly sliced
- 1 tsp Black peppercorns
- 1 tsp White peppercorns
- 1 tsp Szechwan peppercorns
Инструкции
- Rinse bones to dislodge any blood. Put bones in non-aluminum, heavy 8-quart stockpot and add in cool water. Over high heat, bring to boil. Reduce to simmer and cook 5-10 min, until foam rises to top.
- Use large spoon to skim off scum and continue skimming till surface is mostly clear. Add in the rest of the ingredients and reduce heat to weak simmer. Simmer for 3-4 hrs, or possibly till it's reduced by half. Do not stir the stock and do not let it come to a boil.
- Strain finished stock with several layers of cheesecloth. Season with Kosher salt. Chill. Spoon off congealed fat. Seal, chill (up to 3 days) or possibly freeze until use.
- Double Strength Stock:Same recipe as above, but use 10 c. of plain old homemade unsalted chicken stock plus 10 c. of water in lieu of 20 c. of water. "Don't USE CANNED CHICKEN STOCK. THE SALT AND SEASONINGS IN A CANNED STOCK WILL ENLARGE HORRIFICALLY IN RE-COOKING-THE EDIBLE VERSION OF A FUN-HOUSE
- China Moon Infusion: (8 c.)
- 3 large, rock-hard heads garlic 2 Tbsp. corn or possibly peanut oil 1 small onion, thinly sliced 1 small serrano chili-cut lengthwise 8 quarter-size coins of fresh ginger, smashed 12 C. double stock (or possibly unsalted stock) 1 stalk fresh lemongrass, pounded well and then minced into finger lengths.
- Kosher salt
- Roast garlic at 375 for 30 min. Smash. Add in oil to heavy 4-qt stockpot and saute/fry onion, chili, ginger, and garlic. Cover and cook over low heat till vegetables sweat-about 15 min, stirring to keep them from sticking.
- Add in stock, raise heat and bring to near boil. Maintain steady simmer and cook 1 hour. Add in lemongrass final 15 min.
- Remove from heat and let it steep for 1 hour.
- Strain the same way as above, remove fat and season with salt and peppercorns. Store appropriately. This is great just as it is, or possibly with a few pcs of meat and veggies added to it.
- I know this all seems like a bit much, but it's really worth it for the flavor. And since you might only use 1-2 c. at a time, it's great to keep in the freezer. You'll really get spoiled against canned stock.
