Chinese Chicken Stock

1. 1

   Put the chicken in a large stockpot and place over medium heat.

2. 2

   Toss in the green onions, garlic, ginger, onion, and peppercorns.

3. 3

   Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch.

4. 4

   Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.

5. 5

   Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat.

6. 6

   Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.

* Per serving · 4 servings · Values may vary.

No additional tips available.