Chinese Style Chicken Stock
Whole Chicken or if you collect your trimmings and freeze use that
water as needed
6-8 scallions, trimmed and rinsed, white and light green parts only
2 medium carrots, peeled and cut into thirds
3″ chunk fresh ginger (thumb size), peeled and cut into three parts
1 bulb of garlic
1/4 cup light or light soy sauce
1/4 cup xaio xing wine
Rinse chicken in cold water, and put into pot large. Add cold water to cover. Set on stove, turn heat to high and bring to a simmer, then a boil. Boil for 15 minutes, allowing scum and impurities to gather as a dirty foam on the top of the water.
This part sucks
Remove from the heat and with large tongs, pull out the chicken and put them into a strainer. Pour out all water and discard. Rinse the meat to remove the remaining scum from their surface. Clean your pot.
Return chicken to pot along with scallions, carrots, ginger and garlic. Add cold water to cover and put on stove. Turn heat to medium and bring to a simmer for 15mins and then lower temperature to barely a simmer.
Allow to cook for at least 4-6 hours. While it is cooking skim any foamy scum that collects at the top in any. You only need to do this a 2-3 times at most.
When it is finished cooking, remove the chicken and vegetables with tongs. Use a large strainer and put a cheesecloth (fold into a few layers) and put this over another pot and strain the stock in it. Scrub out the pot, and return the stock to it. Skim off anything floating and then cover the pot and stick it in the fridge overnight.
The next day or evening, skim the fat off the top of the pot,leave a little. Add the soy sauce and wine, and put the pot back on the stove, turn the heat to medium low and bring to a simmer If you want.
Use with for a wide variety of soups. Freeze’s well two, I would not recommend keeping in the fridge for longer than 2 weeks.