This stock is similar to the basic chicken stock, but with different aromatics.
Tip: Do not add salt to the stock if you plan to use the stock to make a sauce or a gravy, otherwise, your sauce or gravy will be very salty.
Ingredients
- 2 pounds of Chicken Bones
- 1/2 bulb of Garlic (Crushed)
- 2 inch of Ginger (Sliced)
- 1/2 bundle of Green Onion
- Cold Water
Directions
- Put everything in a pot and fill it with enough water to cover the bones.
- Bring the water to a boil and turn down the heat to a simmer.
- Let it simmer for at least 2 hours – 4 hours.
- Skim any excess scum and oil for a clear stock.
- Strain and it’s ready for use.
It will keep well for a few days in the fridge or up to a few months in the freezer.
Tip: Place a plastic wrap over the top of the container before you put the lid over it to prevent freezer odor from getting in.
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