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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
1 tablespoon vegetable oil |
4 lbs chicken legs, or backs and wing tips cut into 2-inch pieces |
1 unpeeled ginger, sliced thin and lightly smashed (about 1 inch) |
2 medium scallions, halved lengthwise and lightly smashed |
2 quarts boiling water |
2 teaspoons salt |
Directions:
1. 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.
2. 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.
3. 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.
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