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Chicken Stock (Nuoc Leo Ga)
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| Authentic Vietnamese Cooking/Corinne Trang 1999
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| Servings |
Preparation Time |
Cooking Time |
Calories |
Saturated Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 3 quarts |
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| INGREDIENTS: |
| 3 to 3-1/2 pounds meaty chicken bones,
including heads, feet, wings, necks, backs, and carcasses, or whole
chicken, skinned (innards such as gizzard and heart are optional) |
1 large yellow onion, peeled |
3 scallions, trimmed, halved crosswise,
and lightly crushed |
| 4 ounces fresh ginger, peeled, cut into 4
slices, and lightly crushed |
2 tablespoons fish sauce |
1 teaspoon white or black peppercorns |
| coarse sea salt |
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| 1 |
If using meaty bones, put them in a large
stockpot. Add the onion, scallions, ginger, fish sauce, and
peppercorns, cover with 5 quarts water, and bring to a boil over
high heat. Skim off the foam, reduce the heat to low, and season
with salt. Simmer, uncovered, occasionally skimming off any
foam, until the stock is reduced by 2 quarts, about 3 hours. |
| 2 |
If using a whole chicken, use a cleaver to
carefully separate the legs from the body of the chicken, then
the wings. Cutting through the rib cage, separate the back from
the breast. Halve the breast lengthwise through the bone. You
now have 7 pieces in addition to the optional innards, neck, and
head. proceed with step 1, but after the first hour of
simmering, remove the breast halves and legs and debone them.
(Reserve the meat for use in another dish.) Return the bones to
the stock and continue simmering, uncovered and undisturbed,
until the stock reduces further, about 2 hours more. At this
time, skim off as much fat as you desire. |
| 3 |
Strain the stock, discard the solids, and use
according to the recipe of your choice. The stock can be kept up
to 3 days in the refrigerator or 3 months in the freezer. |
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