Chicken Stock

Makes about 6 cups (1.5L)


Ingredients:

1kg chicken parts
8 cup (2L) water
1 cup (250ml) rice wine
4 slices fresh ginger, bruised


Method:

• Place chicken, water, rice wine and ginger in large saucepan. Bring to boil. Reduce heat to low and simmer, uncovered, for 1½ hours. Skim surface of stock during cooking to remove any foam and discard.
• Remove from heat and strain stock through sieve lined with cheesecloth. Cover and refrigerate until cool, then remove fat from top of stock.
• Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Or freeze in ice cube trays, then place in freezer bags.