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As with most of the soups, this is Sean's recipe
Cut into pieces:
1 Whole Chicken
Place in stock pot:
Chicken Pieces
1 Gallon of Water (enough to cover the chicken)
As stock simmers, skim off scum on surface. Simmer until stock looks clear, about 20 to 40 minutes.
Slice:
Fresh Ginger (6 slices)
Trim:
6 Scallions
Peel:
6 Garlic Cloves
Add to stock:
Ginger slices
Whole Scallions
Peeled Garlic Cloves
1 Tbsp Whole Black Peppercorns
Simmer on low heat for 4 hours, occasionally skimming fat and scum from the surface.
Strain stock through dampened cheesecloth. If you don't have someone to help you with this stage, you can rubberband cheesecloth (leave a dip in the middle) around something with a smallish mouth (a funnel can work) and pour slowly through into whatever you are keeping the stock in.
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Copyright Rebecca Allen, 2002.
Created January 16, 2002 Updated January 7, 2008