China Moon Double Chicken Stock
Deepen the flavor profile of your soups and stews with this richly aromatic China Moon Double Chicken Stock. This recipe delivers an ultra-flavorful, golden broth crafted from roasted whole chicken, chicken wings, and a medley of fresh vegetables like carrots, celery, and onions. Infused with the warming notes of ginger and star anise, plus a savory touch of soy sauce and rice wine, this double-simmered stock builds layers of complexity over a slow cook. Perfect for enhancing Asian-inspired dishes or elevating everyday comfort food, this versatile stock is a freezer-friendly kitchen essential you'll turn to again and again. Get ready to transform your culinary creations with this robust, restaurant-quality broth!
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Recipe Information
Ingredients
- 1 whole (about 4 pounds) whole chicken
- 2 pounds chicken wings
- 2 inches ginger root, sliced
- 6 whole green onions, trimmed
- 1 whole yellow onion, quartered
- 2 whole carrots, peeled and chopped
- 2 whole celery stalks, chopped
- 4 whole garlic cloves, smashed
- 2 pods whole star anise
- 16 cups cold water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine or dry sherry
Instructions
Preheat your oven to 400°F (200°C). Place the whole chicken on a roasting pan and roast for 45 minutes or until the skin is golden brown. This step adds a rich, roasted flavor to the stock.
While the chicken is roasting, rinse the chicken wings under cold water and set aside.
In a large stockpot, combine the roasted whole chicken, chicken wings, ginger slices, green onions, quartered yellow onion, carrots, celery, and garlic.
Add the whole star anise to the stockpot. These will infuse the stock with a subtle, aromatic flavor.
Pour in the cold water until the ingredients are fully covered, about 16 cups. Bring the mixture to a boil over medium-high heat, skimming off any scum or foam that rises to the surface.
Once boiling, reduce the heat to low and allow the stock to simmer gently for 3 to 4 hours. Keep the pot partially covered with a lid to prevent too much evaporation.
After simmering, carefully strain the stock through a fine-mesh sieve into another large pot or heatproof bowl. Discard the solids.
While the stock is still warm, stir in the soy sauce and rice wine, adjusting to taste if necessary.
Allow the stock to cool completely before storing. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
Use the double chicken stock as a base for soups, stews, sauces, or other recipes requiring a rich, robust broth.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.3 g | 257% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 26.1 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 916 mg | 70% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
