January 30, 2016
Soups/Stews, Poultry, Chicken,
Vegetables, Asian, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Make it from scratch, Whole Chicken, Bone-in Pieces, Kosher Meat more
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"This stock must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock. A Kylie Kwong recipe.
This recipe makes 3 1/2 lt of stock."
Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.
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I used 1.3 kilograms of drumsticks and also added some chillies and some celery otherwise made scaled back for about 3/4 of a recipe (my pot would only take 4 litres of water) and at the one hour mark I removed the drumsticks and stripped them of their meat and returned the bones to the stock for the second hour of cooking. Once cooked we drained and put the stock in the freezer to make the fat easier to remove and made the stock into a noodle and vegetable soup with the chicken meat from the drumsticks. Thank you Tisme for a very flavoursome stock that made a terrific soup.