Serves: 5
Total Calories: 13
Yield: 6 Cups
Bring water to boil in a stockpot over high heat. Add all remaining ingredients and return to boil, then reduce heat to medium and boil until reduced by half, about 1 hour and 20 minutes. Strain stock and let cool, then remove all fat from surface/ Refrigerate for up to a week; freeze for longer storage.
This Chicken Stock recipe is from the Tommy Tang's Modern Thai Cuisine 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
