Fresh Herbed Chicken Stock, Asian Style Stock

Assembly of stock ingredients.
My larder of stock has dwindled to nothing and I am thinking with the lovely selection of fresh herbs at hand it is a good day to make chicken stock. A double batch should yield 10 quarts and that is enough to make it worth the trouble. 

My replenished freezer holds prepared stock.
The freezer has enough room to store in plastic containers and I will plan to keep maybe 3 quarts at hand in the refrigerator for the coming weeks meal preparations. 


2, 5 pound roasting or stewing chickens
10 Qt. fresh water
15 sprigs of parsley *fresh
4-5 sprigs of thyme *fresh
2 stalks of lemon grass, ends and stem crushed *fresh
2 bay leaves *fresh
1 t. black peppercorns
2 t. salt
2 large onions with skins
4 large carrots
4 large stalks of celery

You will need a very large stock pot or two regular stock pots, putting half in each.

Rinse the chickens well and remove the liver and gizzard from the body cavity. Do not use them for the stock. Place the chickens in the stock pot and add the other ingredients. Bring to a boil over medium heat and reduce to a slow simmer. Cover and simmer for 2 hours. Taste and adjust the seasonings.

*NOTE: The common rule of thumb is to use half of the amount specified if using dried herbs.

ADDITIONAL NOTE: For an Asian style stock add a large piece of fresh ginger, 2"' or so, and 1/4-1/3 C. soy sauce, and a pinch of red pepper flakes to the above at the start of the recipe.

Cool and strain into clean containers, label and freeze. 

Bone the chickens for use in other recipes, you may also package and freeze in desirable quantities.

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