EARTH WEEK: Chef Antonio’s Asian Infused Chicken Stock
A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Put all ingredients in a large soup pot. Cover with about 12 litres of water. Bring to a boil, then reduce to a very low simmer and cook for a minimum of 6 hours.
Strain all liquid from pot and discard solids. Put back on the burner and simmer until the stock has reduced to about 4 litres.
Enjoy with fresh julienne vegetables, noodles, etc.
Directions
A good stock can change your life, or at least the way you cook. Cooking the ingredients for hours allows the flavours to develop slowly and become concentrated. Of course, stock is a must for nearly any soup, but you can also use it to cook pilafs, risotto or sauces. And if it’s cooked well, a stock can be enjoyed all on its own, with just a few bits of of fresh green onions or julienned vegetables.
Put all ingredients in a large soup pot. Cover with about 12 litres of water. Bring to a boil, then reduce to a very low simmer and cook for a minimum of 6 hours.
Strain all liquid from pot and discard solids. Put back on the burner and simmer until the stock has reduced to about 4 litres.
Enjoy with fresh julienne vegetables, noodles, etc.
