Easy to make—you can use a slow cooker and cook for about 6 hours—but, ironically, so easy to consume. When you make it, you’ll find uses for it, and it will be time to make it again. You can always use canned stock or water, but there is nothing like real stock.
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Step 1
Combine all the ingredients in a large saucepan with 6 cups water and turn the heat to high. Bring to a boil, then lower the heat so that the mixture bubbles steadily but not rapidly. Cook, skimming any foam that accumulates, for at least 1 hour (more than 2 hours is counterproductive).
Step 2
Cool slightly, then strain. Refrigerate (you can skim off fat after the stock cools completely) and use within 3 days or freeze.
Chicken Stock, Chinese Style
Step 3
Omit the bay leaf; add 10 nickel-sized slices fresh ginger and, if you like, 1 star anise.
