Reviews

Add Rating & Review

Back to Su Mei’s Chicken Stock

All Reviews for Su Mei’s Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes about 5 cups

Ingredients

Ingredient Checklist

1 (3-pound) chicken, rinsed and patted dry

6 cups bottled or filtered water

1 very thin slice ginger

4 cloves garlic, unpeeled, smashed

1 stalk celery, coarsely chopped

1 medium yellow, or white onion, quartered

1 teaspoon sea salt

Gallery

Recipe Summary

Yield: Makes about 5 cups

Recipe Summary

Yield: Makes about 5 cups

Recipe Summary

Yield: Makes about 5 cups

Yield: Makes about 5 cups

Makes about 5 cups

Ingredients

Ingredients

  • 1 (3-pound) chicken, rinsed and patted dry
  • 6 cups bottled or filtered water
  • 1 very thin slice ginger
  • 4 cloves garlic, unpeeled, smashed
  • 1 stalk celery, coarsely chopped
  • 1 medium yellow, or white onion, quartered
  • 1 teaspoon sea salt

Directions

In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. Set chicken aside in refrigerator for another use.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Su Mei’s Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Su Mei’s Chicken Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest