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1
Rinse the chicken under cool water to remove any bloody residue.
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2
Remove and discard any loose pieces of fat.
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3
Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the bone.
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4
This exposes the marrow, which enriches the stock.
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5
Put the bones in a stockpot, add the water, and place over high heat.
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6
Bring almost to a boil and then lower the heat to a simmer.
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7
For the next few minutes, use a ladle or large, shallow spoon to skim off and discard the scum that rises to the top.
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8
Add the onion, ginger, and salt and adjust the heat to maintain a gentle simmer.
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9
Let the stock cook, uncovered, for 2 1/2 hours.
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10
Remove the pot from the heat and let stand undisturbed for 30 minutes, to allow the impurities to settle and congeal.
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11
Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) over a large saucepan.
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12
Gently ladle the stock through the sieve.
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13
Remove and discard the bones as they get in your way.
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14
Tilt the stockpot to ladle out as much clear stock as possible, then discard the sediment-laden liquid and any remaining bits at the bottom of the pot.
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15
Taste the stock.
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16
If it is not as flavorful as you would like, simmer it to reduce the liquid and concentrate the flavors.
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17
Once you are satisfied with the taste, let the stock cool completely, cover, and refrigerate for at least 8 hours, or until the fat solidifies on the surface.
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18
Remove and discard the fat.
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19
The stock is now ready to use.
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20
Or, store in a tightly capped container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
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21
Like many cooks, I keep a supply of canned chicken broth in my cupboard for emergencies.
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22
(Choose a brand that tastes like chicken and not much else.)
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23
Before using it for Vietnamese dishes, I doctor it to give it an Asian flavor.
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24
In a pinch, here is how to mimic homemade stock closely.
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25
In a saucepan, dilute the canned broth (use the full-sodium kind) with water in a ratio of 2 parts broth to 1 part water.
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26
For example, if you are starting with 3 cups broth, add 1 1/2 cups water.
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27
Start with between 5 and 10 percent more liquid than what you will actually need, as there will be some evaporation during the short simmering.
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28
For every 4 cups liquid, you will need 2 quarter-sized slices ginger and 1 scallion, cut into 3-inch lengths.
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29
Lightly smash these ingredients with the broad side of a cleaver or chefs knife.
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30
Bring the broth and water to a simmer, add the ginger and scallion, and simmer gently, uncovered, for 20 minutes.
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31
Discard the scallion and ginger.
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32
Th e stock is now ready to use.
