1/2
kg (500 gms OR 1 Lb.) chicken, cleaned and cut up
2 large carrots, sliced
1 medium onions,sliced
2 bay leaves
1 tablespoon whole peppercorns
1 tsp. crushed garlic
1 tsp. crushed ginger
1/2 tsp. dried thyme
1 tsp. Salt
12 cups of water
Method
1. Put all the ingredients in a deep pan,Cover and bring to a boil, then lower heat to a simmer. Occasionally skim off the foam residue.
2.Continue to cook at a slow simmer and additional hour to concentrate all the flavors. Add the boiling water if the stock level gets too low.
3.Cool and remove the chicken pieces and vegetables. ( Chicken can be used in soups, noodles and fried rice)
3.
Strain the stock and defat.I
always keep this tasty, rich stock in my freezer. Use it to flavor the cooking water for
rice, for steaming vegetables, and as the base for soups, stews, etc
If you do not plan to use all the stock within two days, freeze it.
