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  • Thai Chicken Stock

    From Ben Collver@1:124/5016 to All on Thu Nov 9 10:30:55 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thai Chicken Stock - Nam Cheua Gai
    Categories: Stocks, Thai
    Yield: 2 Liters

    5 lb Chicken bones; up to 6 1/2
    -lb -OR-
    1 1/2 Whole chicken
    6 qt Water
    1 1/2 c Onion; chopped
    1 c Celery seed
    1 tb Coriander seeds
    1 ts Black peppercorns

    Wash bones in cold water then put in a stockpot and cover with cold
    water. Bring rapidly to the boil, then drain and discard water. Cover
    bones with 6 qt water and add all other ingredients. Simmer for 3
    hours, removing the scum as it accumulates. Strain through cloth. The
    stock can be put in 1 qt containers and frozen for up to 3 months.
    Home made chicken stock greatly improves the flavor of all recipes
    where stock is specified.

    Recipe by Sven Krauss

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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ben Collver@1:124/5016 to All on Wed Mar 6 10:54:46 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Thai Chicken Stock
    Categories: Stocks, Thai
    Yield: 6 Cups

    2 lb Chicken bones; remove any
    -big chunks of fat you can
    -see
    3 l Water
    5 cl Garlic; smashed
    1 Daikon section (4"); peeled
    - -AND/OR-
    1 Onion
    2 Cilantro roots; up to 3 -OR-
    8 Cilantro stems
    1/2 ts White peppercorns; crushed
    -just until broken
    2 Lemongrass stalks; top half
    -only; cut into chunks,
    -(optional, only if you've
    -got some handy)

    Note: When peeling daikon, peel a few layers off until the colour
    turns from bright, opaque white to a bit darker, more translucent
    white. I find the outer layer of the daikon a bit bitter.

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

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

    Add all the remaining ingredients then simmer for another hour.

    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!

    Recipe FROM: <gemini://gmi.noulin.net/cooking/135.gmi>

    MMMMM
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    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)