Homemade chicken stock/broth slowly cooked with ginger, green onion, and garlic. The stock with gingery fragrance gives nice flavors to many Asian dishes and soups you make at home!
Keyword: chicken broth, soup stock
Author: Namiko Chen
4lbchicken backs and necks(8 pieces)
water(for prepping chicken bones)
3green onions/scallions(I used 2 Tokyo negi (long and thick green onion) & 2 green onions this time. I think the green part was too much. The stock tastes fine but lacks the golden color. I'd recommend sticking with my recipe, 3 green onions.)
Gather all the ingredients. If you're using frozen chicken, make sure that it's completely defrosted.
Rinse the chicken quickly and soak in cold water for 30 minutes. Replace the water several times. This helps to remove blood.
Slice the ginger (keep the skin on), cut the green onions in halves, and smash the garlic.
In a stock pot, bring water to boil. Add the chicken and cook for just 20 seconds. Immediately drain.
Under cold running water, clean the chicken bones very well. Use your thumbs to go in and remove any blood or offal that might be attached.
Chop the bones into 2" (5 cm) pieces. This helps flavors come out better from bones.
Place the clean chicken and 4 ½ QT (4 L, 17 cups) cold water in a stockpot. Bring to boil over high heat. Prepare a fine mesh skimmer and water in a 2-cup measuring cup for cleaning the skimmer (this a helpful trick).
Once boiling, immediately reduce heat to bring the stock to barely a simmer. If you boil on high heat, the stock will be cloudy. Next 15 minutes or so, skim the scum and foam on the surface with a fine mesh skimmer. It's tedious work but it helps make better stock.
Once the stock is clean and nothing to skim, you can now add ginger, green onion, and garlic.
Continue to cook for 3-6 hours (or you can pressure cook for 40-45 minutes). This time I was running out of time so I cooked for 2.5 hours but it still tasted amazing.
Pick up the bones and other solids with a skimmer or slotted spoon. Then pour the chicken stock into a fine-mesh sieve over a large bowl.
The chicken stock is ready to use. Season with kosher salt as you like. For later use, divide the stock into mason jars and allow to cool uncovered. Keep the oil on top and once the oil is solidified, you can decide to use it for cooking or discard it.
The stock will last up to a week in the refrigerator or in the freezer for several months. Just be sure to leave enough headspace (2", 5 cm) for the stock to expand.