Thai Chicken Stock Recipe

By | Published | Chicken, Thai | No Comment

Whole Chicken – 1/2
Water – 2 litres
Onion – 1 1/2 cups, chopped
Celery – 1 cup, chopped
Coriander Seeds – 1 tblsp
Black Peppercorns – 1 tsp

1. Wash the chicken in cold water.
2. Put it in a pan and pour enough water to cover it.
3. Heat the pan and rapidly bring it to a boil.
4. Drain and discard water.
5. Cover the chicken with 2 litres of water and add all the ingredients.
6. Simmer for 3 hours, removing the scum from the surface.
7. Strain through a muslin cloth.
8. The stock can be stored and frozen for up to 3 months.

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