Chinese Chicken Stock
Ingredients
- 1 4- lb chicken
- Water to cover chicken
- 4-5 C leeks
- 4 slices ginger root
- 1 T salt
- 6 whole black peppercorns
Instructions
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Prep: Rinse chicken. Cut leeks in 2" pieces. Use both white and green parts. Slice ginger.
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Cooking procedure: Place chicken in lg. stock pot and add enough water to cover chicken by at least 4". Bring to a boil over a high flame. Remove scum as it rises to the top with a fine mesh strainer. Process takes 5-10 min. Add leeks, ginger, salt and peppercorns. Cover loosely and turn flame to low. Simmer 4-5 hours, stirring with a wooden spoon every 1/2 hr or so. Add more water if needed. Taste for seasoning and add more salt if needed. If the taste is too bland, remove cover and simmer until the reduced stock has a strong chicken flavor. Strain stock through a colander and then through a fine sieve. NOTE: to prevent stock from becoming cloudy, do not let it boil.
