China Moon Double Chicken Stock

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Total Time
80hrs
Prep 72 hrs
Cook 8 hrs

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

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.
Most Helpful

5 5

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.

5 5

5 5

Hands down, the best chicken stock recipe I have ever used and the best I have ever tasted! It has become a staple in my kitchen. We make it in bulk 3 times a year, to get us through cold nights of soups, casseroles and risottos! It is so flavoursome serve it with some garlic and herbs for an instant consomme, and for more complex recipes in which a 'chickeny' flavour is not really necessary, I can cut it with water or vegetable stock. A million thanks for posting this!