Chicken stock

I used to make chicken stock using a whole chicken, carrots, onions, celery, bay leaf, a spoonful of vinegar and water.. Let simmer for about 6 hours. The stock is great for chicken noodle soup, potpie, etc.

Recently, I came across a simple Asian chicken stock recipe and tweaked the ingredients a bit. This chicken stock has become my staple stock to make.

The ingredients are:-

• 6 fresh chicken carcasses, chopped into large pieces
• 3-4 thick slices ginger
• 1 tablespoon whole peppercorns
• 1 piece dried squid
• water- enough to cover the chicken pieces

Cleaning the chicken pieces is messy and tricky as the lungs and caeca are firmly attached to the cavities of the rib cage. The butcher usually fails to remove all internal organs.

Roast the chicken pieces in the oven at 450F for 30 mins.

Transfer the roasted chicken pieces into a stock pot. Add the other ingredients and simmer for 4-6 hours.

Strain the aromatic collagen-rich chicken stock and store in clean containers.

Just made a batch of the stock and used some for lunch.