Chicken Stock, China

	Chicken Stock, China China
	Makes: Effort: Sched: DoAhead:	11 cups *** 1-1/4 hr Yes		The Chinese use a whole lot of Chicken Stock, but their stock is very simple compared to some other regions. This stock was made from a 10 pound bag of Chicken Leg Quarters, with all the clear meat removed for use in other recipes. See also Note-4).

5
2
4
16

#
in
lrg
c

Chicken Offcuts (1)
Ginger Root
Scallions
Water

Make - (4 hrs - 1-3/4 hrs work)

Dismantle CHICKEN. Carefully remove all clear meat from the thighs and legs, and the "oysters" from the back. Refrigerate or freeze the meat. Everything else, skins, bones, fat, etc. goes into the stock pot. Dismantling a 10 pound bag of Leg Quarters will take 1 hour, if you work fast and efficiently.
Place all off-cuts in an 8 quart pot. Cover well with plenty of Water and bring to a rolling boil for about 3 minutes, stirring it around a couple times. Pour it all out into a clean sink (careful about splashing). Clean the pot. Rinse scum off all the parts as you return them to the clean pot.
Smash GINGER moderately with your kitchen mallet. Use it also to lightly crush SCALLIONS Toss both into the pot with the Chicken.
Add 16 cups water and bring to a boil. Turn heat down to low and keep it just bubbling for about 2-1/2 hours.
Strain the stock, discarding all solids. Defat it using your gravy separator.
You should end up with 10 to 12 cups, depending on the intensity of your simmering. If you want, you can boil it down some to adjust flavor, or for easier storage. I label the jars with a "C" with underlines - one for dilute by 1/4, two for dilute by 1/3, 3 for dilute 1/2 to bring to normal soup concentration. Refrigerate when cool enough - see Note-2 for details.

NOTES:

Chicken:
This recipe is based on a 10 pound bag of Chicken Leg Quarters. This will yield about 4-1/2 pounds of clear meat (2-3/4 pounds Thigh Meat, 1-3/4 pounds Leg Meat) for use in other recipes. There will be a few ounces over 5 pounds of off-cuts for the stock.
Storing:
If you bring the stock back to a boil after de-fatting, and pour it into clean heat resistant jars (I use 4 cup sauerkraut and pickle jars) while still very hot, and immediately cap them tightly, it'll keep for months in the fridge. For details see our Soup Stock / Broth page.
Chicken Meat:
If you need cooked chicken in the recipes you have planned, you can put large pieces of meat into the pot when the stock has 40 minutes to go. Most often, I freeze the meat quickly in a single layer to minimize cell damage, and so pieces can be individually retrieved for recipes (see Photo). I then bag the pieces in plastic.
Pork:
This recipe is based on patterns given in Fuchsia Dunlop's books, but omitting the Pork Parts she usually includes In our very diverse culture, we don't just toss pork into everything like the Chinese do. The Gods have reserved this most delicious and versatile animal for their favored peoples, but it is forbidden to Jews and Muslims. If you do use Pork in the stock, the meat should still be edible when the stock is done, while any chicken meat is pretty much exhausted.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

cic_chkstk1 200118 - www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.