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 in the refrigerator for at least 7 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.

Ingredients

• The bones and skins from 2 whole rotisserie chickens
• 6 pieces sliced ginger, 2 inch long, 1/4 inch thick
• 6 large garlic cloves, smashed
• 1/4 of a jalapeno, seeds removed
• 1 large yellow onion, peeled, and halved
• 2 whole carrots, ends removed, halved, and cut into 3rd
• 2 stalks celery, cut into 3rds
• 10 cilantro or parsley sprigs, cut into 3rds, tough stems removed
• 1 tsp black ground pepper
• 1 1/2 tbsp salt
• 1/2 cup low sodium soy sauce, gluten free
• 16 cups water

Instructions

Place all ingredients in a large stock pot. Stir everything well together.

Bring the mixture to a boil over medium-high heat. Skim of the scum which floats on top.

Turn down the heat to low, cover, and simmer for an hour.

Cool the broth. Strain and discard the solids. If you want a clear broth use a cheese cloth to strain.

Once the stock is completely cool, distribute it into small containers and freeze for later use or serve!

Makes 3 1/2 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.