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Asian Chicken Stock

Yield About 2 1/2 quarts (serving size: 1 cup)
Use this mild stock for soups or for cooking rice.

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

Nutrition 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

How to Make It

  1. 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.