Chicken Stock From Scratch

By Food Fusion · 210 min

Ingredients

Instructions

1. Put the onion, ginger, garlic, carrot, celery, crushed peppercorns and cinnamon stick into a muslin cloth and tie it closed to make a pouch.
2. In a cooking pot, combine the water, pink salt, chicken bones and the pouch.
3. Bring to a simmer over heat and skim off the scum.
4. Partly cover and cook on low heat for 2 hours.
5. Turn off the heat, uncover, and remove and discard the pouch.
6. Lift out the chicken bones and place them in a strainer, then strain the stock thoroughly. It yields 3 liters.
7. Store in an airtight container: up to 7 days in the refrigerator or up to 3 months in the freezer.

Summarized from Food Fusion's video. Watch it for the details.

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