Chinese Chicken Stock From Leftover Bones (高汤)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 gallon (4 kg) leftover poultry bones ((chicken, turkey, and/or duck))
- 1/4 cup vegetable oil
- 1 cup hot water
- 1 leek (, chopped)
- 1 thumb ginger (, sliced)
Method
- Preheat oven to 400 degree F (200 C).
- Spread the poultry bones on a large baking pan. Drizzle with the vegetable oil. Toss with a spatula until the bones are evenly coated with oil.
- Bake until the bones are nicely charred, 30 to 40 minutes. Remove baking pan from oven and stir the bones once in the middle of roasting.
- Transfer all the bones to a large pot. Pour hot water onto the baking pan. Use a spatula to scrape off the brown bits and pour the liquid and brown bits into the pot. Add water to cover bones by 1 inch.
- Heat over medium high heat until boiling. Add leek and ginger. Cover, turn to medium low heat, and boil until the meat starts to fall off the bones, 3 to 4 hours. If there is still a lot of liquid left, turn to medium heat and boil, uncovered, until only 4 cups of broth remain. The stock will have turned an opaque light brown color by this point.
- Remove and discard all the solid content and drain the soup. Store in airtight container(s) in the fridge for up to 2 weeks or in the freezer for up to 3 months.