Homemade Chicken Stock
Homemade chicken stock simmered with chicken bones, ginger, garlic, and scallions, ideal as a flavor base for soups, stews, or stir-fries.
Ingredients
chicken bones, carcass, and/or parts
2 pounds
water
1 gallon
garlic (smashed)
4 cloves
fresh ginger (cut into 4 coins)
1-inch piece
green onions (cut into thirds)
2
Instructions
1
Step 1
Rinse the chicken bones under cold running water to remove blood and reduce sediment in the stock. In a large stock pot, combine the chicken bones and/or parts, water, garlic, ginger, and green onions. Bring to a boil over high heat. Reduce heat to medium-low, skim off any scum or foam floating on the surface. Cover and simmer for at least 2 hours, up to 4 hours, skimming off scum as needed during cooking.
2
Step 2
Let the stock cool, then strain and discard all solids. Skim off as much fat as possible. Use the stock immediately, or store in a sealed container in the refrigerator overnight.
3
Step 3
The next day, skim off the congealed fat on the surface. Return to the refrigerator until ready to use. Use refrigerated stock within 5 days, or freeze for indefinite storage.
