China Moon Double Chicken Stock Recipe

Name: China Moon Double Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Day one; 4 lbs fresh chicken bones (necks, backs, wings, feet); 5 quarts cold water; 4 slices fresh ginger, quarter sized coins; 2 large green onions, cut into 1 inch pieces; 2 celery ribs, chopped; 1 carrot, peeled and chopped; 1 yellow onion, thinly sliced; 1 teaspoon white peppercorns; 1 teaspoon szechwan pepper; Day two; 4 lbs fresh chicken bones (necks, backs, wings, feet); 2 quarts cold water; 3 quarts of single chicken stock, from day one; 4 slices fresh ginger, quarter sized coins; 2 large green onions, cut into 1 inch pieces; 2 celery ribs, chopped; 1 carrot, peeled and chopped; 1 yellow onion, thinly sliced; 1 teaspoon white peppercorns; 1 teaspoon szechwan pepper

Servings: persons

Day one
4 lbs fresh chicken bones (necks, backs, wings, feet)
5 quarts cold water
4 slices fresh ginger, quarter sized coins
2 large green onions, cut into 1 inch pieces
2 celery ribs, chopped
1 carrot, peeled and chopped
1 yellow onion, thinly sliced
1 teaspoon white peppercorns
1 teaspoon szechwan pepper
Day two
4 lbs fresh chicken bones (necks, backs, wings, feet)
2 quarts cold water
3 quarts of single chicken stock, from day one
4 slices fresh ginger, quarter sized coins
2 large green onions, cut into 1 inch pieces
2 celery ribs, chopped
1 carrot, peeled and chopped
1 yellow onion, thinly sliced
1 teaspoon white peppercorns
1 teaspoon szechwan pepper

1
Rinse chicken bones under cold running water.
2
Place rinsed chicken bones in a heavy 8-quart stock pot.
3
Add the cold water and set pot over high heat.
4
Bring to a near boil.
5
Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.
6
Skim off and discard the foam.
7
Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.
8
DO NOT BOIL.
9
Strain finished stock through several layers of cheesecloth.
10
Refrigerate overnight and skim off the congealed fat.
11
This makes about about 12 cups.
12
The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.

1767

kcal

Calories

Fat

Carbs

309

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Day one, 4 lbs fresh chicken bones (necks, backs, wings, feet), 5 quarts cold water, 4 slices fresh ginger, quarter sized coins, and more.

Yes, China Moon Double Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

China Moon Double Chicken Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions