Recipe - Chicken Single Stock (12 Cups) Double Strength Stock

4 pound Chicken bones (fresh if
possible)
20 cup Water (5 quarts)
4 Quartersize slices of fresh
ginger, smashed
2 lg Scallions; cut into 1"
pieces
2 Ribs celery; chopped
1 Carrot; peeled and chopped
1 Yellow onion; thinly cut or sliced up
1 teaspoon Black peppercorns
1 teaspoon White peppercorns
1 teaspoon Szechwan peppercorns

Rinse bones to dislodge any blood. Put bones in nonaluminum, heavy 8qt
stockpot and add cold water. Over high heat, bring to boil. Reduce to
simmer and cook 510 minutes, till foam rises to top.

Use large spoon to skim off scum and continue skimming until surface is
mostly clear. Add the rest of the ingredients and reduce heat to weak
simmer. Simmer for 34 hours, or until it's reduced by half. Don't stir the
stock and don't let it come to a boil.

Strain finished stock with several layers of cheesecloth. Season with
Kosher salt. Chill. Spoon off congealed fat. Seal, refrigerate (up to 3
days) or freeze till use.

Double Strength Stock:

Same recipe as above, but use 10 cups of plain old homemade unsalted
chicken stock plus 10 cups of water in lieu of 20 cups of water. "DO NOT
USE CANNED CHICKEN STOCK. THE SALT AND SEASONINGS IN A CANNED STOCK WILL
ENLARGE HORRIFICALLY IN RECOOKINGTHE EDIBLE VERSION OF A FUNHOUSE
MIRROR" Barbara Tropp, chef of China Moon.

China Moon Infusion: (8 cups)

3 large, rockhard heads garlic 2 tablespoons corn or peanut oil 1 small
onion, thinly cut or sliced up 1 small serrano chilicut lengthwise 8 quartersize
coins of fresh ginger, smashed 12 Cups double stock (or unsalted stock) 1
stalk fresh lemongrass, pounded well and then chopped into finger lengths.
Kosher salt

Roast garlic at 375 for 30 minutes. Smash. Add oil to heavy 4quart
stockpot and saute onion, chili, ginger, and garlic. Cover and cook over
low heat until vegetables sweatabout 15 minutes, stirring to keep them
from sticking.

Add stock, raise heat and bring to near boil. Maintain steady simmer and
cook 1 hour. Add lemongrass final 15 minutes.

Remove from heat and let it steep for 1 hour.

Strain the same way as above, remove fat and season with salt and
peppercorns. Store appropriately. This is great just as it is, or with a
few pieces of meat and veggies added to it.

I know this all seems like a bit much, but it's really worth it for the
flavor. And since you might only use 12 cups at a time, it's great to keep
in the freezer. You'll really get spoiled against canned stock.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 285 by "Diane Geary"
diane@keyway.net on Nov 22, 1997