Ginger Chicken Stock
This is a very “pure” stock, capturing the essence of ginger and chicken only. It can be used in any sauce or soup, and other flavors can be added according to the recipe.
Serves: 4Hands-on: 10 minutesTotal: 4 hours 30 minutesDifficulty: Easy
- 1 chicken carcass
- 1 boiling chicken or chicken parts (3 lb.)
- 6 cups water
- 1 knob ginger, cut into 1" lengths
- In a large soup pot or Dutch oven, cover the chicken bones and parts with cold water and slowly bring to a boil over medium-high heat. Turn off the heat, remove the chicken, and rinse under cold water. Discard the water you have used for parboiling, and clean the pot.
- Return the chicken and bones to the cleaned pot with the water. Add ginger, cover, and simmer over medium-low heat for 4 hours. Add more water if necessary. Strain.