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INGREDIENTS

2 Ribs celery; chopped
1 ts Szechwan peppercorns
20 c Water (5 quarts)
1 ts White peppercorns
1 Yellow onion; thinly sliced
4 lb Chicken bones (fresh if
1 Carrot; peeled and chopped
1 ts Black peppercorns
4 Quarter-size slices of fresh
2 lg Scallions; cut into 1"

Servings

INSTRUCTIONS

Rinse bones to dislodge any blood. Put bones in non-aluminum, heavy 8-qt stockpot and add cold water. Over high heat, bring to boil. Reduce to simmer and cook 5-10 minutes, till foam rises to top. Use large spoon to skim off scum and continue skimming until surface is mostly clear. Add the rest of the ingredients and reduce heat to weak simmer. Simmer for 3-4 hours, or until its reduced by half. Dont stir the stock and dont let it come to a boil. Strain finished stock with several layers of cheesecloth. Season with Kosher salt. Chill. Spoon off congealed fat. Seal, refrigerate (up to 3 days) or freeze till use. Double Strength Stock: Same recipe as above, but use 10 cups of plain old homemade unsalted chicken stock plus 10 cups of water in lieu of 20 cups of water. "DO NOT USE CANNED CHICKEN STOCK. THE SALT AND SEASONINGS IN A CANNED STOCK WILL ENLARGE HORRIFICALLY IN RE-COOKING--THE EDIBLE VERSION OF A FUN-HOUSE MIRROR" - -Barbara Tropp, chef of China Moon. China Moon Infusion: (8 cups) 3 large, rock-hard heads garlic 2 tablespoons corn or peanut oil 1 small onion, thinly sliced 1 small serrano chili-cut lengthwise 8 quarter-size coins of fresh ginger, smashed 12 Cups double stock (or unsalted stock) 1 stalk fresh lemongrass, pounded well and then chopped into finger lengths. Kosher salt Roast garlic at 375 for 30 minutes. Smash. Add oil to heavy 4-quart stockpot and saute onion, chili, ginger, and garlic. Cover and cook over low heat until vegetables sweat--about 15 minutes, stirring to keep them from sticking. Add stock, raise heat and bring to near boil. Maintain steady simmer and cook 1 hour. Add lemongrass final 15 minutes. Remove from heat and let it steep for 1 hour. Strain the same way as above, remove fat and season with salt and peppercorns. Store appropriately. This is great just as it is, or with a few pieces of meat and veggies added to it. I know this all seems like a bit much, but its really worth it for the flavor. And since you might only use 1-2 cups at a time, its great to keep in the freezer. Youll really get spoiled against canned stock. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary" on Nov 22, 1997

NOTES

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Chicken Single Stock (12 Cups) Double Strength Stock

2  Ribs celery; chopped 
1 ts Szechwan peppercorns 
20 c Water (5 quarts) 
1 ts White peppercorns 
1  Yellow onion; thinly sliced 
4 lb Chicken bones (fresh if 
1  Carrot; peeled and chopped 
1 ts Black peppercorns 
4  Quarter-size slices of fresh 
2 lg Scallions; cut into 1"

Rinse bones to dislodge any blood. Put bones in non-aluminum, heavy 8-qt  stockpot and add cold water. Over high heat, bring to boil. Reduce to  simmer and cook 5-10 minutes, till foam rises to top.    Use large spoon to skim off scum and continue skimming until surface is  mostly clear. Add the rest of the ingredients and reduce heat to weak  simmer. Simmer for 3-4 hours, or until its reduced by half. Dont stir the  stock and dont let it come to a boil.    Strain finished stock with several layers of cheesecloth. Season with  Kosher salt. Chill. Spoon off congealed fat. Seal, refrigerate (up to 3  days) or freeze till use.    Double Strength Stock:    Same recipe as above, but use 10 cups of plain old homemade unsalted  chicken stock plus 10 cups of water in lieu of 20 cups of water. "DO NOT  USE CANNED CHICKEN STOCK. THE SALT AND SEASONINGS IN A CANNED STOCK WILL  ENLARGE HORRIFICALLY IN RE-COOKING--THE EDIBLE VERSION OF A FUN-HOUSE  MIRROR" - -Barbara Tropp, chef of China Moon.    China Moon Infusion: (8 cups)    3 large, rock-hard heads garlic 2 tablespoons corn or peanut oil 1 small  onion, thinly sliced 1 small serrano chili-cut lengthwise 8 quarter-size  coins of fresh ginger, smashed 12 Cups double stock (or unsalted stock) 1  stalk fresh lemongrass, pounded well and then chopped into finger lengths.  Kosher salt    Roast garlic at 375 for 30 minutes. Smash. Add oil to heavy 4-quart  stockpot and saute onion, chili, ginger, and garlic. Cover and cook over  low heat until vegetables sweat--about 15 minutes, stirring to keep them  from sticking.    Add stock, raise heat and bring to near boil. Maintain steady simmer and  cook 1 hour. Add lemongrass final 15 minutes.    Remove from heat and let it steep for 1 hour.    Strain the same way as above, remove fat and season with salt and  peppercorns. Store appropriately. This is great just as it is, or with a  few pieces of meat and veggies added to it.    I know this all seems like a bit much, but its really worth it for the  flavor. And since you might only use 1-2 cups at a time, its great to keep  in the freezer. Youll really get spoiled against canned stock.    Recipe by: diane@keyway.net    Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"  <diane@keyway.net> on Nov 22, 1997

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Nutrition

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Serving Size: 1 Serving (1821g)
Recipe Makes: 1 Servings

Calories: 18
Calories from Fat: 2 (11%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2mg		0 %
Potassium 54.6mg		1 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 2.6g
Protein 0.7g		1 %
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Calories per serving: 18

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