chicken stock

Ingredients

• Chicken carcass
• Star anise
• Bay leaf
• Peppercorns
• Ginger
• Shaoxing cooking wine

Procedures

1. Throw everything into a large pot and bring to a boil
2. Bring down to a simmer
   • For pressure cooker, keep heat on for 15 minutes after pressure lock
   • For all other appliances, wait until meat is tender, checking periodically
3. Strain to remove bones and seasonings
4. Fridge to store

Notes

• you can use the chicken carcass leftover from roasted chicken once you’ve fully carved it
• Can become a little lumpy if the carcass is gelatinous
• Keeps for quite a while after cooking
• The longer you reduce for, the more concentrated the stock will be