Title: Chicken Broth (Ck)
Categories: Soup Chinese Jewish
Yield: 1 Servings

~uncooked chicken bones, wing tips, necks, backs, gizzards, skin, etc., enough to fill a 8-quart pot up to 4 inches from the top -Water ~A selection of washed fresh vegetables, such as 2-3 whole carrots, unpeeled; 2-3 stalks celery; 2 stalks bok choy or other Chinese cabbage; 2 whole onions, peeled -Seasonings: 2-4 cloves garlic; a good handful of fresh chives; fresh parsley; salt to taste

Select a heavy 8-quart pot that will hold the chicken bones with at least 4 inches to spare at the top. Add enough water to cover the chicken bones by 1/2 inch. Scatter around the vegetables and seasonings except for the salt. Bring the water to the boil, then reduce the heat to the simmer. Cover the pot partially and cook for about 2 hours, until the meat and the skin are tender and the thinner bones are beginning to soften. After the first hour of cooking, add salt to taste. Stir the contents occasionally and keep an eye on the pot to make sure it doesn't boil over.

When the broth is done, remove all the bones and vegetables with a slotted spoon. Skim off the fat and save it in a heatproof jar (refrigerate or freeze the chicken fat when cool), or discard it in a metal container. Strain the broth, line a strainer or colander with a single layer of sturdy white peper towels. Place the strainer in a clean 4-6 quart pot, and ladel the soup into the strainer. The soup will pass through the towel while the fat stays on top. Change peper towels as necessary. Put the strained chicken broth into plastic freezer containers, leaving 1 inch of headspace. When the broth is cool, refrigerate it or freeze for later use. Chicken broth can also be frozen in ice cube trays then transferred to a freezer bag for use when a small quantity of chicken broth is needed for a sauce.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

previous

next