THAI CHICKEN STOCK

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Thai Chicken Stock image

Categories     Soup/Stew     Chicken     Garlic     Ginger     Cilantro     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 7

6 lb chicken wings, halved at joint
4 qt cold water
1/2 cup coarsely chopped fresh cilantro stems
3 garlic cloves, smashed
3 (1/4-inch-thick) fresh ginger slices, smashed 1 1/2 teaspoons salt
Special Equipment
cheesecloth

Steps:

  • Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
  • Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
  • If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

Blaq Albino
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Overall, I'm really happy with this recipe. It's easy to make, flavorful, and versatile. I'll definitely be using it again.


Katrina Ray
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This stock is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible.


Irfan Abbasi
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I'm not a huge fan of cilantro, but I didn't find it to be overpowering in this stock. It actually added a nice freshness.


Amrit Thapa
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This stock is a bit spicy, but I love that. It gives my Thai dishes a nice kick.


J0e BLu
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This stock is the perfect way to add some authentic Thai flavor to your cooking. I highly recommend it.


M Ahtasham
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I've never made Thai chicken stock before, but this recipe made it so easy. I'm definitely going to be making this again.


Imam Khan
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This stock is a real time-saver. I always have some on hand in my freezer, so I can easily make a delicious Thai meal any night of the week.


Badshah Zaib
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I love the fact that this stock is made with all-natural ingredients. I know exactly what's in it, and I can feel good about feeding it to my family.


Tammi Wright
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This stock is a great way to use up leftover chicken bones. I always save my chicken bones in the freezer, and then when I have enough, I make a batch of this stock.


Abraham Sharif
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I was really impressed with how much flavor this stock had. I used it to make a simple chicken noodle soup, and it was the best chicken noodle soup I've ever had.


Jeeva Mast
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This stock is so versatile. I've used it to make tom yum soup, pad thai, and green curry, and it's been delicious every time.


Ologunja Boluwaji
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I love how easy this stock is to make. I just threw all the ingredients in my slow cooker and let it simmer all day. It was so hands-off and convenient.


Gerald Okotel
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This Thai chicken stock is amazing! It's so flavorful and rich, and it makes the perfect base for any Thai soup or curry.