Vietnamese Chicken Stock

Prep Time: 20 Minutes

Cook Time: 180 Minutes

Ready In: 200 Minutes

Servings: 10

A really useful recipe from an old issue of Cooking Light.

Ingredients:

2 cups chopped leeks (about 3 leeks)

1 1/2 cups thinly sliced peeled fresh ginger (about 4 oz)

1 1/2 cups chopped celery

3 tablespoons thai fish sauce

1 teaspoon black peppercorns

10 chicken wings (about 2 1/2 lbs)

8 chicken drumsticks (about 2 1/2 lbs)

2 bunches cilantro, chopped

2 bay leaves

1 medium sweet onion, peeled and quartered (such as vidalia)

Directions:

1. Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
2. Strain broth through a cheesecloth lined colander into a bowl and discard the solids.

By RecipeOfHealth.com