Chicken Stock
This is my standard, multipurpose Asian chicken stock. Good-quality chickens are a premium ingredient, so make the most of your investment. Save and freeze chicken parts as you prepare other dishes. Every once in a while, especially when the freezer gets full, brew some stock. It freezes beautifully. And in a pinch, make the shortcut version from canned broth (see the Variation, below).
Recipe information
Yield
makes about 12 cups
Ingredients
Preparation
Step 1
Rinse the chicken under cool water to remove any bloody residue. Remove and discard any loose pieces of fat. Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1 to 2-inch intervals, depending on the size of the bone. This exposes the marrow, which enriches the stock.
Step 2
Put the bones in a stockpot, add the water, and place over high heat. Bring almost to a boil and then lower the heat to a simmer. For the next few minutes, use a ladle or large, shallow spoon to skim off and discard the scum that rises to the top. Add the onion, ginger, and salt and adjust the heat to maintain a simmer. You should have a constant stream of small bubbles breaking lightly on the surface. Let the stock cook, uncovered, for 2 1/2 hours.
Step 3
Remove the pot from the heat and let stand undisturbed for 30 minutes, to allow the impurities to settle and congeal. Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth or paper towel) over a large saucepan. Gently ladle the stock through the sieve. Remove and discard the bones as they get in your way. Tilt the stockpot to ladle out as much clear stock as possible, then discard the sediment-laden liquid and any remaining bits at the bottom of the pot.
Step 4
Taste the stock. If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors. Once you are satisfied with the flavor, let the stock cool completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface. Remove and discard the fat. The stock is now ready to use. Or, refrigerate for up to 1 week or freeze for up to 3 months.
VARIATION: SHORTCUT STOCK
Step 5
Homemade stock has inimitable depth and flavor, but in an emergency, you can closely mimic homemade by doctoring up canned broth with some Asian flavor. (Choose a brand that tastes like chicken and not much else.) In a saucepan, dilute the canned broth (use the full-sodium kind) with water in a ratio of 2 parts broth to 1 part water. Start with between 5 and 10 percent more liquid than what you will actually need because there will be some evaporation during the short simmering.
Step 6
For every 4 cups of liquid, you will need 2 quarter-size slices of ginger and 1 scallion, cut into 3-inch lengths. Lightly smash these ingredients with the broad side of a cleaver or chef ’s knife. Bring the broth and water to a simmer, add the ginger and scallion, and simmer gently, uncovered, for 20 minutes. Discard the ginger and scallion. The stock is now ready to use.
