• Servings 1 1/2 quarts
  • Prep 15 min
  • Cook 2 hours min
  • Cuisine
  • Skill Level

Chinese Chicken Stock


  • 3 lbs bony chicken pieces, necks, backs and or wings
  • 2 quarts water
  • 2 quarter sized slices of fresh ginger
  • 2 whole scallions, cut in half
  • Dash kosher salt
  • combine the chicken pieces, water, ginger and scallions in a large saucepan and bring almost to a boil.
  • Reduce to a simmer and simmer for 2 hours, skimming off and foam the rises to the top as you cook.
  • Strain through an cheese cloth lined wire mesh strainer for a clearer stock. Cool before refrigerating.
  • May be refrigerated for up to 5 days, or frozen for 1 month.

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