Chinese Chicken Stock

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds

• Ready In: 1 hr 30 mins
• Yields: 14 cups

Ingredients

• 16  cups  chicken stock (homemade or store-bought)
• 2  lbs chicken parts (necks, backs, breast bones, wings, etc.)
• 6  green onions, sliced
• 2  garlic cloves, crushed
• 2  stalks lemongrass, bulbs sliced
• 1  carrot, sliced
• 1  stalk celery, sliced
• 6  whole black peppercorns
• 3  parsley stems
• 2  whole star anise
•  sliced gingerroot (1 thumb-sized knob)
• 1  cinnamon stick, about 4 inches long
• 1  bay leaf
• 1⁄2 teaspoon dried thyme

Directions

1. In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.
2. Cook at a very low simmer for 45 minutes.
3. Strain and degrease stock.
4. Can be frozen for up to 4 months.