Chinese Chicken Stock
Homemade Chinese chicken stock, a must have in every island kitchen. Pack 1 cup batches and keep in your freezer. I fill my ice trray and once frozen, transfer individual cubes into freezer bags. Add to cooker when preparing steamed rice.
chicken necks, backs, wings, bones, skin from boning 2 chickens
3 quarts water
6 whole green onions, whites smashed
2 inches, fresh ginger, sliced, smashed
2 cloves garlic, smashed
2 star anise seeds, optional
6 whole peppercorns
1 tsp. salt
In a large stock pot, cover chicken with water, bring to boil. Reduce to a simmer; add remaining ingredients. Cover and simmer for 2-2 1/2 hours. Cool, remove bones, removing meat from bones (you can either reserve this meat for future use or return to stock), strain stock. Refrigerate; skim any solid fat.
Makes about 2 quarts.