THAI CHICKEN STOCK
Steps:
- Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
- Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
- If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
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TORGOM MANUKYAN
[email protected]I love that this recipe uses a whole chicken. It's a great way to use up leftovers, and it makes the stock extra flavorful.
Olga Starkova
[email protected]This stock is so versatile. I've used it in soups, stews, and curries, and it always adds a delicious flavor.
mohammed edris
[email protected]I've never made chicken stock before, but this recipe made it easy. The instructions were clear and concise, and the stock turned out perfectly.
Christen Cummings
[email protected]This is the best chicken stock I've ever had. It's so rich and flavorful, and it makes my soups and stews taste amazing.
Nadim Ahmed
[email protected]I'm not a huge fan of chicken stock, but this recipe changed my mind. It's so flavorful and versatile, I can see myself using it all the time.
Rahman Saif
[email protected]This stock is a lifesaver when I'm short on time. I can just pull it out of the freezer and use it to make a quick and easy soup or stew.
Jgh Ghjj
[email protected]I was surprised at how much chicken meat I got from this recipe. I used a whole chicken, and I ended up with about 2 cups of cooked chicken. I shredded it and used it in salads, sandwiches, and tacos.
juma Din
[email protected]The stock is so versatile! I've used it in everything from chicken noodle soup to pad thai. It always adds a delicious depth of flavor.
Nyleen
[email protected]I love how easy this recipe is to follow. Even though it takes a while to simmer the stock, it's mostly hands-off time. I can just set it on the stove and let it do its thing.
Ahmed Buriro
[email protected]This Thai Chicken Stock recipe is a game-changer! I've tried making chicken stock before, but it never turned out as flavorful as this one. The combination of aromatics and spices creates a rich and complex broth that's perfect for soups, stews, and