Serves: 5
Total Calories: 37
1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water bring to a boil. Reduce heat immediately and skim the surface then simmer, covered, 2 to 4 hours. Discard bones.
2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes. During the last 5 minutes, add salt. Strain off vegetables and skim off fat.
VARIATIONS:
* For the leek, substitute 2 scallion stalks.
* Use only 1/2 pound pork bones (preferably rib). Add 1 chicken gizzard, cut up 2 chicken feet, cleaned and skinned a small piece of ham and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes. Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots.
This Stock, Secondary recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
