Chicken Stock- Making chicken stock is surprisingly
easy and tastes so much better than
canned chicken stock. It can also be
frozen for later use.
Where you would never eat canned chicken
broth by itself, Thai people commonly
have this broth with just a few leaves
of spinach, watercress or other
vegetables with dinner.
Prep Time: 10 min Total Time: 10 minutes
1/2 chicken - bone only
1 tablespoon fish sauce
1 clove crushed garlic
3 tablespoons Light Soy Sauce
3 cups water
Tips and Techniques: Long and low simmer
will give the best flavor. Keep it on the backburner while
cooking to save time.
Put water and chicken bones in a pot. A 2 quart pot
will fit a half or whole body or 2-3 legs and wings.
Once it starts to boil, then turn it down to a
simmer. Add the other ingredients. The key to clear
soup is never let it boil too hard and never close the
When the water is boiling, add the rest of
the ingredients. Let it boil for at least half an hour.
The longer it boils the better it tastes. Just keep
adding water and use low heat.
Toward the end, taste it and see if it needs some
more soy sauce or fish sauce. You will find that the
soy adds a lot of flavor.