[Sca-cooks] Chicken Stock w/ginger recipe

[Phlip]

Ene bichizh ogsen baina shuu...

> 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
<snip>

Why would you want to substitute for the non-period ingredients? It would
still be a modern recipe. Leave it alone, and cook period food when you want
period food and modern food when you want modern food. As long as it's good
food, you need not make apologies for either.

Looks like a good recipe, though, other than the star anise ;-)

Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Liz Courts" <lizcourts at bendcable.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, January 13, 2004 12:09 AM
Subject: [Sca-cooks] Chicken Stock w/ginger recipe


> (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.
>
> ---
> 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.
> >>
>
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>
>