Asian Chicken Stock

recipe
Use this mild stock for soups or for cooking rice.

Yield:

About 2 1/2 quarts (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 36
Caloriesfromfat 35 %
Fat 1.4 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 4.7 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 15 mg
Iron 0.3 mg
Sodium 378 mg
Calcium 15 mg

Ingredients

1 gallon water
2 cups chopped leek (about 3 leeks)
1 1/2 cups thinly sliced peeled fresh ginger (about 4 ounces)
1 1/2 cups chopped celery
3 tablespoons Thai fish sauce (such as Three Crabs)
1 teaspoon black peppercorns
10 chicken wings (about 2 1/2 pounds)
8 chicken drumsticks (about 2 1/2 pounds)
2 bunches cilantro, chopped
2 bay leaves
1 medium Vidalia or other sweet onion, peeled and quartered

Preparation

Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours. Strain broth through a cheesecloth-lined colander into a bowl; discard solids.

Note:

August 2004
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