Sunday, November 15, 2009

Put the Bones on to Boil

So what happens after a lovely roast chicken dinner and your left with nought but bones, why homemade chicken stock of course! I have struggled in the past with homemade stock finding it to be severely lacking in flavor or depth. I decided this time round to experiment with a Chinese style stock since my kitchen comes permanently supplied with Asian ingredients, ginger, green onions, garlic and cilantro. I followed the exact cooking directions of Kylie Kwong’s recipe but I used my own ingredients, and it was absolutely perfect. I especially loved the rich aroma of ginger wafting about the house. This is a type of light stock that would be great for more than just soup, although I have yet to make other things with it. It would probably work well for Stir Fry or a Base for Curry Sauce.

Chinese Chicken Stock

1 Chicken carcass with any unattached bones
4 Spring Onions, cut in half
5 Cloves of Garlic, peeled and bruised
1 small handful of fresh cilantro
½ a Carrot, peeled
¼ of a Sweet Onion, sliced into thick wedges
5 Big slices of fresh Ginger
Enough Water to just cover

Pop all ingredients into a pot. Cover with water. Put on full whack till boiling. Skim off impurities then lower to a still simmer. The water should be kept warm but not bubbling. Leave for about two hours with a lid on it. Skim off any impurities and then drain liquid using whatever you have handy, muslin, larger coffee filter. Be patient. The draining may take some time. This stock makes wicked Chinese Chicken and Corn Soup.

1 comment:

Yankee Cook said...

Thanks for posting on my blog! My Coconut Curry Brownies should still have plenty of coconut flavor if you use vegetable oil in place of the coconut oil. Though I wonder if butter might be a closer sub since it has a similar solid consistency. I only used coconut oil as way to make them lactose-free. I bet they'd be great either way. Most of the coconut flavor comes from the coconut milk and the shredded coconut.

This stock looks great, by the way!