1 Votes
Making chicken stock is surprisingly easy and tastes so much better than canned chicken stock. It can also be frozen for later use.
Where you would never eat canned chicken broth by itself, we commonly have this broth with just a few leaves of spinach, watercress or other vegetables with dinner.
Long and low simmer will give the best flavor. Keep it on the backburner while cooking to save time.
Put water and chicken bones in a pot. A 2 quart pot will fit a half or whole body or 2-3 legs and wings. Once it starts to boil, then turn it down to a simmer. Add the other ingredients. The key to clear soup is never let it boil hard. Keep the lid open so you can see what's going on. When the water is boiling, add the rest of the ingredients. Let it boil for at least half an hour. The longer it boils the better it tastes. Sometimes I let it boil for a couple of hours. Just keep adding water and use low heat.
Toward the end, taste it and see if it needs some more soy sauce or fish sauce. You will find that the soy adds a lot of flavor.
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Author: Natty Netsuwan
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