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Asian Chicken Stock Recipe

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This recipe for Asian Chicken Stock, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fondue Cookbook
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. chicken wings
2 scallions, white and green parts, coarsely chopped
2 1/8 in. thick slices of fresh ginger, crushed under a knife
2 garlic cloves, crushed under a knife
6 whole peppercorns
1/2 tsp. salt

Directions:
Directions:
Using a cleaver or a heavy knife, chop the chicken wings at the joints. Place the wings in a large saucepan and add 2 qt. of water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Add the scallions, ginger, garlic, and peppercorns. Reduce the heat to very low and simmer until full flavored, 2 - 3 hours, the longer the better. Season with the salt.
Strain into a large bowl and let cool to room temperature,. Refrigerate until chilled, at least 3 hours. Using a large spoon, scrape off the fat that rises to the surface. The stock can be prepared, covered and refrigerated, for 2 days before serving.

 

 

 

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