Chicken Broth 닭육수
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Sourcing & Selecting
Most grocery markets sell canned chicken broth (stock). It's always nice to make your own if you have time.
Substitutions:
You can use beef stock or anchovy stock.
How to Measure:
A whole chicken may weight anywhere from 4 to 7 lbs (1800 g to 3175g) depending on the size.
Storage:
If the broth will be used within a day or two, store in a sealed bottle and refrigerate it.
For longer term storage, pour the broth into a freeze safe container or bag and freeze it. It should last a few months. The best way to thaw it is to put it in the refrigerator overnight. You can defrost in the microwave a bit then boil again in a pot or leave the container in hot water for a while. However, leaving it out all day in room temperature is not a good idea since it can be spoiled.
Preparation:
Wash a whole chicken thoroughly. Peel and wash 1 onion, 3 green onions, 1 ginger root, 7 cloves of garlic. Cut the vegetables into big chunks. |
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Boil for 45 minutes on medium heat. Skim off any foam on top. |
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Strain the broth through a strainer or cheesecloth. |
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