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INGREDIENTS
Makes about 6 cups
2 lb chicken bones, remove any big chunks of fat you can see
3 L water
5 cloves garlic, smashed
4 inch section daikon, peeled, or use 1 onion instead (or use both like I did!)
2-3 cilantro roots, or about 8 stems
tsp white peppercorns, crushed just until broken
2 stalks of lemongrass, top half only, cut into chunks (optional, only if you
ve got some handy)
Note: When peeling daikon, peel a few layers off until the colour turns from
bright, opaque white to a bit darker, more translucent white. I find the outer
layer of the daikon a bit bitter.
INSTRUCTIONS
Add bones to a big pot and cover with the water. Bring to a simmer over high
heat, then once bubbling, reduce the heat to maintain a gentle simmer. Simmer
bones for about 45 minutes.
Skim off scum, foam and fat that has floated to the top.
Add all the remaining ingredients then simmer for another hour.
Fish out all the bones and aromatics with a wire skimmer or strain the stock
through a colander. The stock is now ready to use!