China Moon Double Chicken Stock

Submitted by BonnieZ

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

 

• Ready In: 80hrs
• Ingredients: 19
• Yields: 3 quarts

ingredients

• Day one

• 1814.36 g fresh chicken bones (necks, backs, wings, feet)
• 4730.0 ml cold water
• 4 slice fresh ginger, quarter sized coins
• 2 large green onions, cut into 1 inch pieces
• 2 celery ribs, chopped
• 1 carrot, peeled and chopped
• 1 yellow onion, thinly sliced
• 4.92 ml white peppercorns
• 4.92 ml szechwan pepper

• Day two

• 1814.36 g fresh chicken bones (necks, backs, wings, feet)
• 1892.0 ml cold water
• 2838.0 ml of single chicken stock, from day one
• 4 slice fresh ginger, quarter sized coins
• 2 large green onions, cut into 1 inch pieces
• 2 celery ribs, chopped
• 1 carrot, peeled and chopped
• 1 yellow onion, thinly sliced
• 4.92 ml white peppercorns
• 4.92 ml szechwan pepper

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.

Reviews

[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.

 

[Very Berry]

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!

 

[Vnut-Beyond Redempt]

I have just spent the last couple of days making this stock and BOY, DOES IT SMELL GOOD!! Hubby kept going into the kitchen and saying "It smells good!" I used part of the first boiling for Clam Chowder and it was a hit! When I first saw this recipe in Barbara Tropp's China Moon cookbook, I said perhaps I'd try it. I'm glad I did. I don't think it is a lot of hardwork because it's basically chopping up the veggies, initial skimming and then leaving the stock to boil with the occasional checking. I used black peppercorns and no szechwan pepper.