Title: Thai Chicken Stock - Nam Cheua Gai
Categories: Stocks, Thai
Yield: 2 Liters
5 lb Chicken bones; up to 6 1/2
-lb -OR-
1 1/2 Whole chicken
6 qt Water
1 1/2 c Onion; chopped
1 c Celery seed
1 tb Coriander seeds
1 ts Black peppercorns
Wash bones in cold water then put in a stockpot and cover with cold
water. Bring rapidly to the boil, then drain and discard water. Cover
bones with 6 qt water and add all other ingredients. Simmer for 3
hours, removing the scum as it accumulates. Strain through cloth. The
stock can be put in 1 qt containers and frozen for up to 3 months.
Home made chicken stock greatly improves the flavor of all recipes
where stock is specified.
