Thai Chicken Stock

1. 1

   Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board.

2. 2

   Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.

3. 3

   Remove pot from heat and cool stock to room temperature, about 1 hour.

4. 4

   Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids.

5. 5

   Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.

6. 6

   If using stock right away, skim off and discard fat.

7. 7

   If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.