Now that you have learned how to make chicken stock, why not change up the aromatics a bit and make a classic Chinese chicken stock? This stock can be used as the base for a variety of asian soups, stews or braises or to add extra flavor to stir fry dishes.
As with any basic recipe a multitude of variations exist. Common variations would be to add half a white onion, a dash of Chinese cooking wine, some soy sauce or a clove of garlic.
Check back tomorrow for a hearty Chinese Chicken Noodle Soup Recipe.
Chinese Chicken Stock Recipe(~2L stock)
Following the basics you learned in how to make chicken stock apply the same principles. The only difference is that you add everything at the beginning rather then waiting after you have skimmed.
Using a cleaver or heavy duty chefs knife chop the chicken into smaller pieces, about 2-3″ in size. Cut ginger into 1 cm rounds and add. Trim roots off of green onions and cut in thirds. Just barely cover with cold water, chinese stocks are generally stronger than western stocks.
Cook, skimming as necessary for 2-3 hours. Strain, cool quickly and store for future use.