I keep few containers of stock in my fridge, vegetable and chicken. Even when you’re making easy stir-fry dishes, adding stock instead of water to make the sauce will deliver such a difference in taste.
For basic chicken stock, I have two ways of doing it, the first is more neutral while the second is more suited for Asian dishes. I used the second stock to make the soup in my mee suah.
SIMPLE CHICKEN STOCK RECIPE (BASIC)
Ingredients;
Chicken carcass / bones
Onions, chopped
Carrots, chopped
Celery, chopped
Parsley, chopped roughly
Bay leaves
Black Peppercorns
Sea salt
Water
Steps;
1. Try to clean out your carcass of any fat and skin. This will prevent too much of the oil leeching out. Use even the gizzards, feet and neck if you’re not gonna eat them. I usually leave out the chicken butt. Heat a pot of water till rolling boil first, then turn off the heat and submerge your chicken carcass into the hot water. When they have turned pale white in colour take it out of the water.
2. In another clean pot, add the pre-blanched chicken carcass together with the chopped onions, carrots, celery, parsley, black peppercorns, sea salt and bay leaves.
3. Fill the pot with water until the it reaches just 3 inches above the chicken.
4. Let it come to a rolling boil, leave it for 20 mins. Lower your heat to a simmer and cover with a heavy lid. Let it simmer for 2 – 3 hours, depending how much you have.
5. You can skim off the fat after it has cooled or strain the stock and chill it. It becomes gelatinous when cold but the fat will rise to the top, I usually scrape that part off and discard it.
SIMPLE CHICKEN STOCK (ASIAN)
Ingredients;
Chicken carcass / bones
Onions, chopped
Scallions, chopped roughly
White Peppercorns
Pinch of salt
A few star anise
Steps;
1. Follow step 1 in basic chicken stock.
2. In another clean pot, add the pre-blanched chicken carcass together with the chopped onions, scallions, white peppercorns, salt and star anise.
3. Fill the pot with water until the it reaches just 3 inches above the chicken.
4. Let it come to a rolling boil, leave it for 20 mins. Lower your heat to a simmer and cover with a heavy lid. Let it simmer for 2 – 3 hours, depending how much you have.
5. You can skim off the fat after it has cooled or strain the stock and chill it. It becomes gelatinous when cold but the fat will rise to the top, I usually scrape that part off and discard it.
