| Chinese Chicken Stock ~ Clarified stock Bones and carcass of 1 chicken (omit liver) 2 small pieces of ginger root 1/2 leeks, halved lengthwise and washed well 1 stock cube 1 tbls rice wine 1. Bring plenty of water to a boil and add chicken bones and carcass , remove the bones and carcass after 1 minute. 2. Pour 12 cups water into a large heavy pot, add the chicken bones and carcass together with the lightly pounded leek and ginger, the stock cube, and the rice wine. Bring to a boil. 3. Once the water has reached the boiling point, lower the heat and skim the froth. 4. Simmer over a low heat for 1 hour, do not cover the cooking pot if a clear stock is desired. 5. Strain the stock through a fine sieve or a piece of folded cheesecloth. Note: If you place the kettle slightly off center of the burner, the froth will accumulate to one side, making it easier to skim the froth during simmer process. Makes about 6 - 8 cups |
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