Best 2 Thai Chicken Stock Recipes
**Thai Chicken Stock: A Flavorful Foundation for Authentic Thai Cuisine**
In the realm of Thai cooking, a well-crafted chicken stock serves as the cornerstone of many beloved dishes, adding remarkable depth and umami to curries, soups, and stir-fries. This golden broth, brimming with fragrant aromatics and the essence of chicken bones, forms the foundation upon which authentic Thai flavors come alive. Join us on a culinary journey as we explore a collection of tantalizing Thai chicken stock recipes, each offering a unique twist on this essential ingredient. From the classic and aromatic clear stock to rich and flavorful coconut milk-based variations, these recipes cater to diverse tastes and cooking styles. Let's dive in and discover the secrets of creating the perfect Thai chicken stock, unlocking the gateway to authentic Thai culinary experiences.
THAI CHICKEN STOCK
This is the base for making most of the popular Thai soups Tom Yum and Tom Kha Gai (coconut chicken soup).
Provided by JETTILA
Categories World Cuisine Recipes Asian Thai
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
- Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 11.2 mg, Sugar 0.4 g
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.
Tips:
- Use a variety of vegetables to add flavor to your stock, such as carrots, celery, onions, garlic, and ginger.
- Use fresh or dried herbs to add additional flavor to your stock, such as bay leaves, thyme, and parsley.
- Simmer your stock for at least 2 hours, or up to 8 hours, to extract the maximum flavor from the ingredients.
- Strain your stock through a fine-mesh sieve or cheesecloth to remove any solids.
- Store your stock in the refrigerator for up to 5 days, or freeze it for up to 3 months.
- Use your stock in soups, stews, sauces, and gravies to add flavor and depth.
Conclusion:
Thai chicken stock is a versatile and flavorful ingredient that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator or freezer for later use. With its rich and savory flavor, Thai chicken stock is sure to elevate your next culinary creation.
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