Nuoc Dung Ga Vietnamese Chicken Broth

1. 1

   Discard the fat from the chicken.

2. 2

   Rinse chicken and bones with cold water and place in stockpot.

3. 3

   Add the water and ginger; bring to boil.

4. 4

   (If needed skim foam from surface until it stops forming.

5. 5

   ).

6. 6

   Reduce heat to low and simmer for 2 hours.

7. 7

   (Make sure it does NOT boil again just simmers.

8. 8

   ).

9. 9

   Remove Chicken and bones; then add the salt and set aside to cool; strain broth.

10. 10

    Refrigerate up to 1 week or freeze if desired.

11. 11

    Skim fat from top if it congeals.

* Per serving · 4 servings · Values may vary.

No additional tips available.