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Categories:
chicken chicken green onions garlic stalks lemongrass carrot celery black peppercorns parsley stems star anise gingerroot cinnamon bay leaf thyme
Viewed: 70 - Published at: 8 years agoIngredients
- 16 cups chicken stock (homemade or store-bought)
- 2 lbs chicken parts (necks, backs, breast bones, wings, etc.)
- 6 green onions, sliced
- 2 garlic cloves, crushed
- 2 stalks lemongrass, bulbs sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 6 whole black peppercorns
- 3 parsley stems
- 2 whole star anise
- sliced gingerroot (1 thumb-sized knob)
- 1 cinnamon stick, about 4 inches long
- 1 bay leaf
- 12 teaspoon dried thyme
Method
- In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.
- Cook at a very low simmer for 45 minutes.
- Strain and degrease stock.
- Can be frozen for up to 4 months.
