2 pounds of chicken trimmings (Preferably mostly feet and necks, but you can use any combination of bones, meat and skin that you can find.)
1 head of garlic, intact, but rubbed to remove the papery exterior
1 (2-inch) piece of fresh ginger
optional, 2 fresh chile peppers (jalapeno, habanero, Thai, etc )
This stock is delicious in Asian-style noodle or dumpling soups or just sipped by itself.
Add the chicken to the stockpot and cover with cold, fresh water by four inches. Bring to a simmer (when an occasional bubble breaks the surface of the steaming liquid, but it is not boiling.) and skim any foam or impurities that rise to the surface of the liquid.
After 30 minutes of skimming and simmering, add the garlic, ginger and chile peppers (if using), partially cover the pot and simmer for at least four more hours, but up to 10 hours, adding additional boiling water if the liquid drops below the level of the solids in the pot.
Remove from the heat and fish out as many solids as you can get with a pair of tongs, transferring them to a bowl. Position a fine mesh strainer, or a colander lined with cheese cloth or a clean tea towel over a large bowl or another stockpot. Pour the stock through the strainer.
Add the solids that you removed to the strainer and press with the back of a wooden spoon to squeeze out as much stock and flavor as you can. Discard the remaining solids.
Cover the stock and chill until the fat rises to the surface. Skim off the fat
process in a pressure canner at 10 pounds of pressure for 25 minutes for Quarts
20 min @ 10 POUNDS for pints
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