[Sca-cooks] Chicken Stock w/ginger recipe

[Liz Courts]

Since it was requested, here it is. I imagine some of the non-period ingredients could be substituted. My mother affectionately calls it "Ninety Weight soup" - it worked wonders on my man's pneumonia/flu that he was down with.

Rich Chicken Stock
(From Susanna Foo's Chinese Cuisine)
Makes about 2 quarts

2 pounds chicken necks and backs, plus 2 pounds chicken wings (or one 5-lb fryer, cut up)
2 tbsp corn or olive oil
1 medium onion, quartered
1 carrot, quartered
2 garlic cloves, crushed
1 2" piece of gingerroot, thinly sliced
1/2 tbsp roasted Sichuan peppercorns
3 star anise
4 quarts water

1.) Wash all the chicken parts thoroughly and pat dry with paper towels.
2.) Heat the oil in a large stock pot. Add chicken parts to the pot and cook on high heat, stirring occasionally, until the chicken skin becomes golden brown, about 10 minutes.
3.) Add remaining ingredients, except the water, to the pot and cook, stirring occasionally, for 10 minutes.
4.) Add the water and bring to a boil. Reduce to a simmer and cook, uncoverd, for 2 hours, skimming any froth or scum from the stock as it cooks.
5.) Strain through a sieve or a colander and discard the solids. Skim off the fat and strain again through a cheesecloth to rid the stock of any tiny particles.
6.) The stock will keep in the refrigerator for up to 1 week or in the freezer for up to 3 months.

My Notes:
I used a good sichuan pepper blend and five-spice mix in place of the star anise (neither of which I could find in my culturally deprived town). The recipe states that it was usually made made by simmering a whole chicken in water, with gingerrot, scallions, and Sichuan peppercorns as the only added flavorings.

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Ignia il Nomade
Galleymistress, Oni-Ryu
Shire of Corvaria, the Summits, An-Tir

>And you're just going to tell us about it??????  Come on...give!
>
>Kiri
>  
>
>>>> >
>>>> >What would you cook with ginger paste, anyway?
>>>> >
>>>      
>>>
>>> I have a really fantabulous chicken broth recipe that has ginger, star 
>>> anise and Szechuan peppers in it. Really good if you've got a cold.
>>