© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Real Thai, The Best of Thailand's Regional Cooking by Nancie McDermott
Servings: About 6 cups
Homemade chicken stock makes a world of difference in Wonton Soup and in noodle soups.
About 3 pounds chicken wings, or very meaty chicken bones
About 1 pound pork neck bones, or other meaty bones
8 cups water
4 sprigs fresh cilantro with roots attached, or a handfull of leafy cilantro sprigs
1 teaspoon salt
Combine att of the ingredients in a large saucepan and bring to a rolling boil over medium heat. Occasionally skim off and discard any foam that rises to the top. After about 10 minutes, when there is very little foam rising, reduce the heat to low and simmer the stock for 1 hour without stirring.
Remove from heat and let cool uncovered and undisturbed. Pour through a fine strainer, leaving the last dregs behind, as they tend to cloud the soup. Discard the bones and dregs.
Cover and chill. Before using, remove the fat that congeals on the top of the stock.
You can make this stock in quantity and freeze it in 1 quart containers.
For a quick Thai-style stock, combine about 4 cups canned chicken broth with 2 cups water. Simmer with a handful of fresh cilantro leaves and 2 pork chop bones for about 20 minutes.