Recipe

Chicken Stock A La Stefanie Recipe


Chicken Stock A La Stefanie Recipe Scearley / All my dishes
3 years, 1 month ago
I was throroughly enjoying Stefanie's recipe for Masala Chai when I thought that a variation could be added to make a dynamite soup base.
Prep:25m Cook:210m Servings:1

Scearley

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Ingredients
  • 4 to 5.5 pounds of chicken pieces (backs, necks, wings, legs, thighs), or one whole roasting chicken
  • 16 cups cold water (or more if needed to just cover)
  • 1 yellow onion, coarsely chopped
  • 6 bunches of celery leaves
  • 6 (brown) cardamom pods
  • 1 Tbsp ground ginger

Directions
  1. Put chicken and water in a large stockpot. Bring to a boil over medium heat.
  2. Reduce heat and simmer, skimming off any scum that rises to the surface, for about 30 minutes.
  3. Add remaining ingredients.
  4. Simmer, uncovered, about 3 hours, adding water as needed to keep ingredients covered.
  5. Strain into a clean pot or heatproof plastic container.
  6. Cool quickly (uncovered) by putting the pot into an icewater bath.
  7. Refrigerate until ready to use
  8. Remove any fat congealed on the top before using.
  9. Makes roughly 12 cups.

Not quite what you're looking for? See more Appetizers / Poultry
Comments

stefanie 3 years ago said:
Wow! I'm flattered! Will definitely have to try this one :) Glad you liked the chai.


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