Chinese Chicken Stock
To make the chicken stock even richer, use 2 lb/1 kg of chicken wings or feet plus 3 lb/1.5 kg of chicken backs and necks.
5 lb (2.5 kg) chicken backs and necks, chopped in chunks
20 cups (5 L) cold water
1 onion, quartered
2 cloves garlic, whole
1 carrot, chopped
1 large leek, trimmed, sliced, and cleaned
2-inch (5 cm) piece ginger, thinly sliced
1 teaspoon (5 mL) Szechuan peppercorns
1 teaspoon (5 mL) black peppercorns
Rinse chicken bones thoroughly under cold running water. Drain. Add to large pot with cold water.
Over medium heat, bring mixture to slow boil, skimming off foam periodically.
When stock starts to boil, add about 1 cup/250 mL cold water to retard boiling. Lower heat and keep pot at steady simmer for about 10 minutes. Continue skimming until surface is mostly clear.
Add all vegetables and peppercorns and reduce heat to slow simmer; continue cooking uncovered for about 4 hours.
Do not stir and do not allow to boil. Skim surface a few times if necessary.
Strain finished stock through strainer lined with double layer of damp cheesecloth to catch solids and much of the fat. Refrigerate and skim off any fat.
Yield: 15 cups/3.75 L