EARTH WEEK: Chef Antonio’s Asian Infused Chicken StockEARTH WEEK: Chef Antonio’s Asian Infused Chicken Stock
EARTH WEEK: Chef Antonio’s Asian Infused Chicken Stock
EARTH WEEK: Chef Antonio’s Asian Infused Chicken Stock
A good stock can change your life, or at least the way you cook.
Logo
Recipe - Choices Market South Surrey
chicken-stock.jpg
EARTH WEEK: Chef Antonio’s Asian Infused Chicken Stock
Prep Time10 Minutes
Servings6
Cook Time360 Minutes
Ingredients
chicken bones
lemongrass
garlic
ginger
shallots
carrot
celery
clove
star anise
peppercorns
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.

10 minutes
Prep Time
360 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
chicken bones
Chicken - Bones Organic BC
Chicken - Bones Organic BC, 570 Gram
$5.69 avg/ea$1.00/100g
lemongrass
Not Available
garlic
Not Available
ginger
Ginger - Organic
Ginger - Organic, 100 Gram
$2.20 avg/ea$2.20/100g
shallots
Not Available
carrot
Carrots - Organic
Carrots - Organic, 100 Gram
$0.66 avg/ea$0.66/100g
celery
Celery - Organic Bunch
Celery - Organic Bunch, 720 Gram
$6.32 avg/ea$0.88/100g
clove
Gathering Place - Clove Whole Organic
Gathering Place - Clove Whole Organic, 30 Gram
$6.49$21.63/100g
star anise
Nature's Choice - Anise Star Whole
Nature's Choice - Anise Star Whole, 28 Gram
$4.99$17.82/100g
peppercorns
Not Available

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.

Footer image with colorful line work illustrations