Thai Chicken Stock
Homemade chicken stock is hard to beat. Chicken stock is a great addition to soups, curries, or stir-fries. Cooked chicken left over from making chicken stock can be used in many dishes like soups, salads and fried rice.
Serves: 12Hands-on: 10 minutesTotal: 2 hoursDifficulty: Easy
- 1 whole chicken (about 3 lbs.)
- 3 cloves garlic, crushed
- 5 slices ginger, ¼" thick
- 10 stalks cilantro stems
- 2 tsp. salt
- Combine all ingredients in a large stockpot. Add enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to medium-low. Cover and let simmer for 25 minutes.
- Remove chicken from the stock and let sit. Strain stock and let it cool. Stock can be frozen for up to six months.