315 minutes
A flavorful and aromatic chicken stock made with fresh ginger, garlic, scallions, and coriander, perfect as a base for soups and other dishes.
quarts
Whole Chickens With Giblets, cleaned and each bird quartered
0 lb
Chicken Wings
0 lb
Fresh Ginger, unpeeled, cut into 3 equal pieces and lightly smashed
0 oz
Garlic Clove, peeled
each
Scallions, cut crosswise into thirds
bunch
Onions, quartered
each
Fresh Coriander Sprigs, cut into 3-inch lengths
0 oz
Boxthorn Seeds, soaked in hot water to cover for 10 minutes and drained
cups
tablespoons
1. Blanch the Chicken
Bring 4 quarts of water to a boil in a large stockpot. Add the quartered chicken, giblets, and chicken wings. Allow them to boil for about 2 minutes. You’ll notice blood and juices rising to the top; this step helps to remove impurities, ensuring a clearer stock.
2. Rinse the Chicken
Once the chicken has been blanched, transfer it to a colander and rinse it thoroughly under cold water. This helps to remove any remaining impurities that might cloud the stock.
3. Prepare the Stock
Empty the pot and refill it with the remaining 8.5 quarts of water. Add the blanched chicken parts and giblets back into the pot. Toss in the ginger, garlic, scallions, onions, coriander sprigs, fried onions, boxthorn seeds, and salt. Bring the mixture to a gentle simmer. This slow simmering process, which will take around 5 hours, extracts the deep flavors from the ingredients. Occasionally, skim off any residue that rises to the surface to keep the stock clear.
4. Strain and Store the Stock
After 5 hours, remove the stock from the heat. Allow it to cool slightly before straining it through a fine-mesh strainer into containers for storage. Let the stock cool completely before refrigerating it for up to 5 days or freezing it for up to 3 months. Remember to skim off the fat layer from the top before using the stock in your recipes.
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