Asian Chicken Stock

1. 1

   Heat the oil in a large stockpot or Dutch oven over medium-high heat.

2. 2

   Add half of the chicken pieces to the pot; saute until both sides are lightly browned, 4 to 5 minutes.

3. 3

   Transfer the cooked chicken to a bowl.

4. 4

   Saute the remaining chicken pieces.

5. 5

   Return the first batch of chicken pieces to the pot.

6. 6

   Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

7. 7

   Stir in the ginger and scallions and cook for 1 minute.

8. 8

   Increase the heat to high and add the boiling water and salt.

9. 9

   Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.

10. 10

    Strain the stock; discard the solids.

11. 11

    Before using, defat the stock.

12. 12

    The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.

* Per serving · 4 servings · Values may vary.

No additional tips available.