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The terms stock and broth are somewhat
interchangeable, but stock usually refers to the homemade variety, whereas
broth often connotes a canned or store-bought version. Both are the result
of cooking meat, fish or vegetables in water and straining out the solids.
Brown stock is made with bones, which add flavor as well as body to the
liquid. Stocks form the basis of countless soups, sauces and other dishes.
Preparing Chinese Chicken Stock
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Ingredients : Makes 1.75 liters
1.25 kg - Chicken with giblets removed
2 slices fresh root ginger
1 clove garlic
2 spring onions
Large pinch of salt
Large pinch of ground white pepper
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1. Skin chicken and trim away any visible fat. Wash and
place in a large saucepan with ginger, garlic, spring onions, salt
and pepper. Add 2 liters of cold water. |
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2. Bring to the boil, skimming away surface scum using a
large flat ladle. Reduce heat, cover and simmer for 2 hours. Leave
to cool slightly. |
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3.
Line a sieve with clean muslin and place over a large bowl. Ladle
stock through sieve and discard chicken and vegetables. Cover and
chill. Skim away any fat that forms on the surface before using.
Store in the refrigerator for up to 3 days or freeze for up to 3
months. |
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