2000s Recipes + Menus

Thai Chicken Stock

Makes about 10 cups
  • Active time:45 min
  • Start to finish:4 hr
May 2004
  • 6 lb chicken wings, halved at joint
  • 4 qt cold water
  • 1/2 cup coarsely chopped fresh cilantro stems
  • 3 garlic cloves, smashed
  • 3 (1/4-inch-thick) fresh ginger slices, smashed
  • 1 1/2 teaspoons salt
  • Special equipment:

  • Crack chicken wing bones in several places with back of a cleaver or large knife on a cutting board. Bring all ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 2 1/2 hours.
  • Remove pot from heat and cool stock to room temperature, about 1 hour. Pour stock through a large fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced; if there is less, add water.
  • If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.
Cooks’ Note: Stock can be chilled 3 days or frozen 1 month.
Subscribe to Gourmet