THAI CHICKEN STOCK
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.
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Blaq Albino
[email protected]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
[email protected]This stock is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible.
Irfan Abbasi
[email protected]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
[email protected]This stock is a bit spicy, but I love that. It gives my Thai dishes a nice kick.
J0e BLu
[email protected]This stock is the perfect way to add some authentic Thai flavor to your cooking. I highly recommend it.
M Ahtasham
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]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
[email protected]This Thai chicken stock is amazing! It's so flavorful and rich, and it makes the perfect base for any Thai soup or curry.