China Moon Double Chicken Stock

READY IN: 80hrs
Recipe by BonnieZ

This is the famous China Moon double chicken stock. A lot of work, but it is well worth it.

Top Review by GinnyP

Oh my goodness, Mean Chef! This was only my second time making chicken stock, and my first with this recipe. In my household, both two- and four-legged creatures have been salivating for two days. LOL I'll be using this stock this week in several dishes. I'm really looking forward to it. A couple things...I misread the recipe and looked all over for szechwan peppercorns. Not allowed to be imported to the U.S., though I'm sure you knew that. Finally found szechwan pepper. Also, since this is a two-day thing, it makes sense to me to start on a Monday since my garbage pick-up is on Wednesday. : ) The critters outside are delirious over the scraps I think!!! Thank you for posting this.

Ingredients Nutrition

Directions

  1. Rinse chicken bones under cold running water.
  2. Place rinsed chicken bones in a heavy 8-quart stock pot.
  3. Add the cold water and set pot over high heat.
  4. Bring to a near boil.
  5. Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
  6. Skim off and discard the foam.
  7. Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
  8. DO NOT BOIL.
  9. Strain finished stock through several layers of cheesecloth.
  10. Refrigerate overnight and skim off the congealed fat.
  11. This makes about about 12 cups.
  12. The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.

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