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Gingery Chicken Stock

Flavors.of.Asia's picture
  Broiler fryer chicken 3 1⁄2 Pound (1 In Number)
  Chicken parts 4 Pound (Such As Backs, Necks Or Wings)
  Green onions/2 leeks 5 , cut in half, well rinsed
  Ginger root piece 1 1⁄2 Inch, thinly sliced
  Spring water/Tap water 5 Quart (Bottled Water)

Rinse chicken and chicken parts under cool running water.
Remove fat pads.
Place all ingredients in a stockpot over medium-high heat.
When stock bubbles, reduce heat to low and simmer, uncovered, 30 minutes.
Occasionally skim off foam.
Do not boil or stir.
If desired, remove breast and thigh meat from whole chicken after 30 minutes; reserve for another use.
Continue simmering stock 1-1/2 to 2 hours.
Add water as needed.
Strain into a larger pan; discard solids.
For greater clarity, strain stock again through a strainer lined with several layers of dampened cheesecloth.
Cool stock, uncovered, 1 hour.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5591 Calories from Fat 2662

% Daily Value*

Total Fat 295 g454%

Saturated Fat 82.8 g413.8%

Trans Fat 0 g

Cholesterol 2460.5 mg820.2%

Sodium 2511.2 mg104.6%

Total Carbohydrates 4 g1.4%

Dietary Fiber 2.2 g8.8%

Sugars 1.3 g

Protein 685 g1369.2%

Vitamin A 111.3% Vitamin C 157.9%

Calcium 43% Iron 175.6%

*Based on a 2000 Calorie diet

Gingery Chicken Stock Recipe