Asian Chicken Stock

1. 1

   Using a cleaver or a heavy knife, chop the chicken wings at the joints.

2. 2

   (Or ask the butcher to chop them for you.)

3. 3

   Place the wings in a large saucepan and add 2 quarts of water.

4. 4

   Bring to a boil over high heat, skimming off any foam that rises to the surface.

5. 5

   Add the scallions, ginger, garlic, and peppercorns.

6. 6

   Reduce the heat to very low and simmer until full-flavored, 2 to 3 hours, the longer the better.

7. 7

   Season with the salt.

8. 8

   Strain into a large bowl and let cool to room temperature.

9. 9

   Refrigerate until chilled, at least 3 hours.

10. 10

    Using a large spoon, scrape off the fat that rises to the surface.

11. 11

    (The stock can be prepared, covered and refrigerated, for 2 days before serving.)

* Per serving · 4 servings · Values may vary.

No additional tips available.