Many Chinese recipes use chicken stock to impart flavor to the food. Canned broth just isn't the same as homemade chicken stock.
Time Required: Overnight
- Use a kettle to bring 12 cups of water to a boil.
- Transfer the boiled water to a large pot.
- Add 1 whole chicken weighing between 3 and 4 pounds, or the same weight in chicken bones and carcass.
- Boil for 1 - 3 minutes to bring blood and juices from the chicken and to blanch the bones.
- Remove the pot from the heat and pour out the water.
- Rinse the chicken with cold water. Drain.
- Use kettle to bring another 12 cups of water to a boil and transfer to the pot.
- Add 1 scallion, cut into thirds, and 2 pieces of unpeeled gingerroot, 1/8-inch thick.
- Add 2 tablespoons sherry.
- Bring the stock to a boil again.
- Simmer for 4 hours.
- Let stock cool, then strain and discard chicken.
- Refrigerate stock overnight in a sealed container.
- Skim the fat off the jellied stock.
- Return the stock to the refrigerator until needed. Use the refrigerated stock within five days. Frozen stock will keep indefinitely.
- Try substituting the chicken broth for water in stir-fry dishes.
- Adding pork bones will give the stock a different flavor. Unlike French cooking, the Chinese do not use beef bones in their stock.