GINGER CHICKEN STOCK - Canal House's

Name: GINGER CHICKEN STOCK - Canal House's
Cuisine: American
Ingredients: 2 celery stalks, quartered; 1 yellow onion, unpeeled and quartered; 1 hand fresh ginger (about 8 ounces), unpeeled and sliced into big pieces; 2 garlic cloves, peeled; 10 black peppercorns; 1 chicken, cut into 7 pieces (2 breasts, 2 thighs and legs, 2 wings, back); Salt

3 steps

Ginger adds a little heat to this aromatic, rich stock. We remove the chicken breast halfway through cooking to keep it tender and juicy.

Updated at: Thu, 17 Aug 2023 01:12:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories388 kcal (19%)

Total Fat25.1 g (36%)

Carbs7.6 g (3%)

Sugars1.7 g (2%)

Protein31.5 g (63%)

Sodium259.3 mg (13%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2celery stalks

quartered

1yellow onion

unpeeled and quartered

1 handfresh ginger

unpeeled and sliced into big pieces

cut into 7 pieces, 2 breasts, 2 thighs and legs, 2 wings, back

salt

Instructions

Step 1

Put the celery, onions, ginger, garlic, and peppercorns into a heavy large pot. Add the chicken pieces, placing the breasts on top so they will be easier to remove from the pot partway through cooking. Add 6 quarts (24 cups) cold water to the pot and bring just to a boil over medium-high heat. Reduce the heat to medium-low. Resist the urge to stir the stock as it simmers, it will make it cloudy. After about 30 minutes, remove the chicken breasts and set them aside. Continue to gently simmer the stock for 1½ hours.

Step 2

Remove the remaining chicken pieces from the stock and set them aside. Strain the stock through a colander into a bowl, then again through a fine-mesh sieve into a bowl, discarding the solids. Return the stock to the pot. Boil the stock over high heat until reduced to about 8 cups. Season with salt to taste. We like to keep the layer of fat that floats to the surface. It adds more flavor to the stock. (If you are making the stock ahead, allow it to cool to room temperature, then cover and refrigerate or freeze it.)

Step 3

Pull off and discard the skin, bones, and any gristle from the reserved chicken. Tear or slice the chicken into pieces and add it to hot soup just before serving, if you like. There is enough chicken for about 6 servings.