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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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What makes this chicken stock Thai is the cilantro stems. This stock has wonderful light flavor and is perfect for using in Thai recipes that require it(especially the clear-broth soups!) Ingredients:
2 lbs chicken pieces |
1 onion, halved |
3 carrots, halved |
3 stalks celery, halved |
1/2 cup cilantro stems |
6 garlic cloves, crushed |
1 slice ginger (1/2 inch thick) |
1 teaspoon whole black peppercorn |
10 cups water |
Directions:
1. Place chicken, onion, carrots, celery, cilantro, garlic, ginger, peppercorns, and water in a stockpot. Bring to a boil over medium-high heat.
2. Skim off any froth that is on the surface.
3. Reduce heat and simmer covered for 2 hours.
4. Strain into a bowl, cool, and refrigerate.
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