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Instructions for the Basic Stock:
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Add the chicken to the stockpot and cover with cold, fresh water by four inches.
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Bring to a simmer (when an occasional bubble breaks the surface of the steaming liquid, but it is not boiling) and skim any foam or impurities that rise to the surface of the liquid.
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After 30 minutes of skimming and simmering, add the remaining ingredients to the pot and cover partially.
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Simmer for at least 4 hours but up to 10 hours, adding additional boiling water if the liquid drops below the level of the solids in the pot.
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Remove from the heat and fish out as many solids as you can get with a pair of tongs, transferring them to a bowl.
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Position a fine mesh strainer, or a colander lined with cheese cloth or a clean tea towel over a large bowl or another stockpot.
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Pour the stock through the strainer.
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Add the solids that you removed to the strainer and press with the back of a wooden spoon to squeeze out as much stock and flavor as you can.
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Discard the remaining solids.
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Cover the stock and chill until the fat rises to the surface.
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Skim off the fat.
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(You can store the chicken fat in the freezer to use to make the best roasted potatoes youll ever taste!)
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You can store the stock in the refrigerator, tightly covered, for up to 5 days.
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If you wish to store it longer, you can transfer to smaller containers and freeze for much longer.
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If you, like me, are a canning maniac and want to go that extra step, reboil the stock, and pour the boiling stock into clean canning jars.
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Screw on new two-piece lids and process in a pressure canner at 10 pounds of pressure for 25 minutes.
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And if you want more details on just how to do that, let me know.
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Im happy to share!
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Instructions for the Asian Stock:
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Add the chicken to the stockpot and cover with cold, fresh water by four inches.
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Bring to a simmer (when an occasional bubble breaks the surface of the steaming liquid, but it is not boiling) and skim any foam or impurities that rise to the surface of the liquid.
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After 30 minutes of skimming and simmering, add the garlic, ginger and chile peppers (if using), partially cover the pot and simmer for at least four more hours, but up to 10 hours, adding additional boiling water if the liquid drops below the level of the solids in the pot.
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Remove from the heat and fish out as many solids as you can get with a pair of tongs, transferring them to a bowl.
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Position a fine mesh strainer, or a colander lined with cheese cloth or a clean tea towel over a large bowl or another stockpot.
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Pour the stock through the strainer.
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Add the solids that you removed to the strainer and press with the back of a wooden spoon to squeeze out as much stock and flavor as you can.
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Discard the remaining solids.
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Cover the stock and chill until the fat rises to the surface.
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Skim off the fat.
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(You can store the chicken fat in the freezer to use in fried rice or for frying dumplings.)
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You can store the stock in the refrigerator, tightly covered, for up to 5 days.
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If you wish to store it longer, you can transfer to smaller containers and freeze for much longer.
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If youd like to can this stock, follow the directions given above in the Basic Chicken Stock recipe.
