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Gingered Chicken Stock

Healthycooking's picture
Ingredients
  Chicken 3 Pound, skinned and all visible fat removed
  Water 3 Quart
  Onion 1 Medium, coarsely chopped
  Celery stalks 2 , chopped
  Carrots 2 Large, chopped
  Whole peppercorns 1 Teaspoon (Or To Taste)
  Peeled fresh ginger 1⁄2 Inch, chopped
  Bay leaf 1
  Dried thyme 1 Teaspoon
Directions

In a large stockpot, bring all ingredients to a boil over medium-high heat.
Reduce heat and simmer, partially covered, for at least 1 hour, or until chicken is tender.
Frequently skim the froth off the top.
Remove chicken and strain stock.
To defat stock, refrigerate until the fat hardens on the surface, then remove and discard.
The stock may gel during refrigeration; this is natural.

Recipe Summary

Method: 
Simmering
Ingredient: 
Chicken
Cook Time: 
5 Minutes

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