Chicken Stock with Ginger and Scallions
By America's Test KitchenPublished on June 24, 2009
Yield
Makes about 2 quarts
Ingredients
1 tablespoon vegetable oil 4 pounds whole chicken legs, or backs and wing tips, cut into 2-inch pieces1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below)2 medium scallions, halved lengthwise and lightly smashed2 quarts boiling water 2 teaspoons salt
Before You Begin
There is no need to peel the ginger here.
Instructions
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add half of the chicken pieces to the pot; sauté until both sides are lightly browned, 4 to 5 minutes. Transfer the cooked chicken to a bowl. Sauté the remaining chicken pieces. Return the first batch of chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
- Stir in the ginger and scallions and cook for 1 minute. Increase the heat to high and add the boiling water and salt. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
- Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Yield
Makes about 2 quartsIngredients
1 tablespoon vegetable oil
4 pounds whole chicken legs, or backs and wing tips, cut into 2-inch pieces
1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below)
2 medium scallions, halved lengthwise and lightly smashed
2 quarts boiling water
2 teaspoons salt
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
4 pounds whole chicken legs, or backs and wing tips, cut into 2-inch pieces
1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below)
2 medium scallions, halved lengthwise and lightly smashed
2 quarts boiling water
2 teaspoons salt
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
4 pounds whole chicken legs, or backs and wing tips, cut into 2-inch pieces
1 chunk unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below)
2 medium scallions, halved lengthwise and lightly smashed
2 quarts boiling water
2 teaspoons salt
Test Kitchen Techniques
Why This Recipe Works
Spices such as star anise and Sichuan peppercorns proved to be too distinctive-tasting for this basic chicken stock recipe, and liquids such as rice wine and soy sauce tended to muddy the color of the stock. We found that ginger added a subtle perfume and that scallions supplied a sweet allium flavor.
Before You Begin
There is no need to peel the ginger here.
Instructions
- Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add half of the chicken pieces to the pot; sauté until both sides are lightly browned, 4 to 5 minutes. Transfer the cooked chicken to a bowl. Sauté the remaining chicken pieces. Return the first batch of chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
- Stir in the ginger and scallions and cook for 1 minute. Increase the heat to high and add the boiling water and salt. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
- Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments