Chinese Chicken Stock

Submitted by littleturtle

"This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months."

 

• Ready In: 3hrs 5mins
• Ingredients: 12
• Yields: 18 cups

ingredients

• 5 lbs chicken backs (preferably both) or 5 lbs chicken necks (preferably both)
• 1 large onion, peeled & roughly chopped
• 3 scallions, halved
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1⁄2 head garlic (about 5-8 cloves)
• 8 slices gingerroot
• 1⁄3 cup mixed herbs (cilantro, basil, parsley, etc)
• 5 black peppercorns
• 1 tablespoon sea salt
• 1⁄2 cup rice wine
• 20 cups water (1.25 gallons)

directions

1. Place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
2. Bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
3. Strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
4. If you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.