慢火雞湯Slow-Simmered Chicken Stock

Prep 15 min·Cook 5h 15m

1. 1You're here
   Step 1.

   Put the carcasses and wings in a large pot, cover with cold water and bring to the boil. Boil for 5 minutes.

   1 kg Chicken carcasses (backs and frames)500 g Chicken wings

   5 minBoil / blanch
2. 2
   Step 2.

   Drain, rinse every piece under the tap and wash the pot.

   1 kg Chicken carcasses (backs and frames)500 g Chicken wings

   Wok-chan's tip鑊仔貼士

   Blanching removes the blood and scum that would cloud the stock.
3. 3
   Step 3.

   Return the chicken to the pot with 3 litres of cold water and bring slowly to the boil, skimming off any foam.

   1 kg Chicken carcasses (backs and frames)500 g Chicken wings3 l Cold water

   Slow-simmer soup
4. 4
   Step 4.

   Add the onion, carrot, celery, ginger and spring onions. Turn the heat down until the surface barely trembles.

   1 Onion, halved1 Carrot, cut into chunks2 stalks Celery sticks20 g Ginger, sliced2 stalks Spring onions

5. 5
   Step 5.

   Simmer, uncovered, for 5 hours. Do not stir and do not let it boil hard; top up with a little hot water if it drops below the bones.

   1 kg Chicken carcasses (backs and frames)500 g Chicken wings

   5 hSlow-simmer soup

   Wok-chan's tip鑊仔貼士

   A hard boil emulsifies the fat and turns the stock cloudy.
6. 6
   Step 6.

   Strain through a fine sieve without pressing the solids. Cool quickly, chill overnight and lift off the fat. Makes about 1.5 litres.

   1 kg Chicken carcasses (backs and frames)500 g Chicken wings