Subject: Basic Chinese Chicken Stock
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 23 2000 - 04:04:14 EDT
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F O O D F U N N Y
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Here is what reader Maureen Doyle White calls a "Cute lil' Food
Funny":
It's a sunny morning in the Big Forest and the Bear family is just
waking up. Baby Bear goes downstairs and sits in his small chair at
the table. He looks into his small bowl. It is empty! "Who's been
eating my porridge?" he squeaks.
Daddy Bear arrives at the table and sits in his big chair. He looks
into his big bowl. It is also empty! "Who's been eating my
porridge?" he roars.
Mummy Bear puts her head through the serving hatch from the kitchen
and screams, "For Pete's sake, how many times do we have to go through
this? I haven't made the porridge yet!!"
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T O D A Y ' S R E C I P E
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I suggest you make a large batch of this wonderfully light and
flavorful stock for use not only in soups, but also for braising meats
and vegetables, poaching chicken or fish, and as a base for sauces.
Basic Chinese Chicken Stock
3 lbs (1.25 Kg) chicken backs, necks, and trimmings
16 cups (4 L) cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt to taste
Combine all ingredients in a large pot and bring to a boil over
moderate heat. Cover and simmer for 1 hour. Skim the surface and
strain the stock. Chill and remove the fat from the top. Makes about
4 quarts (4 L).
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