Chinese Food: What's Hot Now: Make Chicken Stock

Chinese Food: What's Hot Now These articles that had the largest increase in popularity over the last week // via fulltextrssfeed.com

Make Chicken Stock Nov 8th 2011, 10:08 Many Chinese recipes use chicken stock to impart flavor to the food. Canned broth just isn't the same as homemade chicken stock. Difficulty: Average Time Required: Overnight Here's How: Use a kettle to bring 12 cups of water to a boil. Transfer the boiled water to a large pot. Add 1 whole chicken weighing between 3 and 4 pounds, or the same weight in chicken bones and carcass. Boil for 1 - 3 minutes to bring blood and juices from the chicken and to blanch the bones. Remove the pot from the heat and  pour out the water. Rinse the chicken with cold water. Drain. Use kettle to bring another 12 cups of water to a boil and transfer to the pot. Add 1 scallion, cut into thirds, and 2 pieces of unpeeled gingerroot, 1/8-inch thick. Add 2 tablespoons sherry. Bring the stock to a boil again. Simmer for 4 hours. Let stock cool, then strain and discard chicken. Refrigerate stock overnight in a sealed container. Skim the fat off the jellied stock. Return the stock to the refrigerator until needed. Use the refrigerated stock within five days. Frozen stock will keep indefinitely. Tips: Try substituting the chicken broth for water in stir-fry dishes. Adding pork bones will give the stock a different flavor. Unlike French cooking, the Chinese do not use beef bones in their stock.

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