China Moon Double Chicken Stock Recipes

BASIC CHICKEN STOCK

Steps:

• Place the chicken and giblets (except the liver) in a large stockpot. Add the water and bring to a boil, uncovered, over high heat, skimming off all scum.
• Adjust the heat so that the water still bubbles gently, then add the remaining ingredients. Simmer, uncovered, for 3 hours, occasionally skimming off the scum.
• Pour all through a large colander or sieve set over a very large heatproof bowl. Save the chicken to use in soups, salads, sandwiches, etc. Discard the other solids. Let the stock cool. Cover it with plastic food wrap, and place in the refrigerator overnight.
• In the morning, uncover the stock and discard the fat that has solidified on the top, then ladle the stock into ice cube trays for freezing. Once frozen, store in freezer bags and use in recipes!

HOMEMADE CHICKEN STOCK

Steps:

• fill very large pot or stock pot with water & chicken bones, bring to boil & skim off froth.
• reduce to simmer & add veggies.
• let simmer on low overnight or for several hours. don't let it boil to make it taste the best.
• Add herbs and seasonings aprox 30 min-1 hr before being done cooking it.
• skim froth off as it comes up throughout.
• take off of heat source and let cool some before straining. press against the leavings to get out all of the broth.
• you can keep it in the fridge for about a week or can freeze in portion sizes for several months. you can boil it to reduce and concentrate flavor. soup will be cloudy and will jell in the fridge. you can skim off the fat that rises to the surface after refrigerating it. don't put in ice bath, can just put straight into fridge as ice bath encourages harmful bacteria more than fridge.

CHICKEN CHINA MOON

Steps:

• Combine sesame seeds, ginger, sugar and soy sauce.
• Grill chicken over medium coals, or broil 6 inches from heat source, until cooked through, about 4 minutes per side. Baste with soy mixture frequently.
• Garnish with green onions and serve over rice.

CHICKEN STOCK

Steps:

• In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth.
• Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth.
• Add the onion, the leeks, the carrots, the celery, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours.
• Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use.
• Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours.
• Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool.
• Chill the stock and remove the fat.
• The stock may be frozen.