Basic Chicken Stock
|Chicken bones and trimmings||1 Pound (Clean And Wash Giblets, Neck, Feet Etc.)|
|Water||9 Cup (144 tbs)|
|Onions||2 , chopped|
|Fresh ginger||1⁄2 Inch, grated|
|Coriander sprigs||2 (Fresh Ones)|
Place all trimmings and bones in a large pan.
Add water and other ingredients.
Bring to a boil, cover and simmer for 45 minutes to 1 hour.
Strain and skim.
The stock is now ready for use in soups and sauces.
If stock is fatty, chill until fat congeals, remove and discard.
Can be stored in refrigerator for 3 to 4 days.