Thai-Style Chicken Stock น้ําสต๊อกไก่

Method5 steps · about 1 hr 55 min

1. 1

   Step 1: Add bones to a big pot and cover with the water (3 L). Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a gentle simmer. Simmer bones for about 45 minutes.

   Simmer Bones · 45 minUses 2 lb chicken bones, remove any big chunks of fat you can see · 3 L water

2. 2

   Step 2: Skim off scum, foam and fat that has floated to the top.

   Uses bones simmered gently in three litres water about forty-five minutes

3. 3

   Step 3: Add all the remaining ingredients then simmer for another hour.

   Simmer aromatic stock · 60 minUses 5 cloves garlic, smashed · 1 piece daikon · 2–3 cilantro roots · ¼ tsp white peppercorns, crushed just until broken · 2 stalk lemongrass · 1 count onion · initial broth with surface foam and fat skimmed away

4. 4

   Step 4: Fish out all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use!

   Uses skimmed chicken broth simmered another hour with garlic, root vegetable, cilantro and pepper

5. 5

   Step 5: Waste not! There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can throw it into soups, chili, stir-fries, fried rice...anything! The meat will be rather bland so make sure you add it to something that will have a lot of flavourful sauce added to it.

   Uses cooked bones removed from strained stock, with any remaining meat available to pick off