The best soups, stews, and sauces generally start with a great stock. A stock or broth is a cooking liquid made by simmering animal bones or meat, seafood, or vegetables in water for an extended period of time. Nowadays you can find decent stocks on grocery shelves. This makes it easy if you are short of time. To get a really great taste, however, you must make your own stock.
This week I am planning to make a variety of Asian-style recipes and so decided to make a big batch of Asian-style chicken stock. That’s what today’s recipe is about. There are many chicken stock recipes on the internet, but not really for Asian dishes. Therefore I made my own! My stock uses chicken bones and has awesome Asian ingredients like ginger and soy sauce, among other things.
I used the bones and skin from two rotisserie chickens that I bought last week in the store. You will see that my chicken stock has a deep orange color to it. It came from adding soy sauce, pureed onions, carrots, and celery. You can eat this chicken stock as a soup. Or you can add a few vegetable leaves like spinach, water cress, bok choy, or savory cabbage. Sprinkle with green onions, chives, or cilantro leaf and you’ve got something truly great.
This stock will keep for some time in the refrigerator if you boil it up every two to three days. I chose to divide the soup into 4-cup increments that I froze in used yogurt containers. Whenever I am in the mood for soup, I bring out the container a day before to thaw in the refrigerator.
- 2 whole chicken bones and skins from a rotisserie chicken
- 2 whole carrots, ends removed, halved, and cut into 3rd
- 2 stalks celery, cut into 3rds
- 1/4 of a jalapeno, seeds removed
- 6 large garlic cloves, smashed
- 6 pieces sliced ginger, 2 inch long, 1/4 inch thick
- 1 large yellow onion, peeled, and halved
- 10 parsley sprigs, cut into 3rds, tough stems removed
- 1/2 cup low sodium soy sauce, gluten free
- 1 1/2 tbsp salt
- 1 tsp black ground pepper
- 20 cups water
Place all ingredients in a large stock pot.
Cover and bring to a boil on medium-high heat.
Turn down the heat to low and simmer for an hour while covered.
Cool the broth. Strain and separate all the veggies from the bone and ginger slices.
Place the veggies with some broth in a blender and blend the mixture until smooth.
Transfer the blended mixture to the rest of the broth. Stir and taste for seasoning.
Once the stock is completely cool, distribute it into small containers and freeze for later use or serve!
Makes 6 quarts
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.