Thursday, September 1, 2016

Chicken Stock 高湯

Rotisserie chicken or chicken back bone-1 (I used organic chicken back bone. I noticed it's less fat)
Yellow onion-1 big one
Stalks celery-2
Cloves garlic-2
Bay leaves-2
Pepper-1/2 tsp
1 tsp apple cider vinegar (optional)
Water-8 cups
Salt-1/2 tsp

·       Put all the ingredients in the instant pot and cook for 30 mins. (If you don’t have instant pot, you need to cook it until it’s boiling and turn it to low heat. Cook for 2.5 hours)
·       Let the broth cool down and use a strainer to drain the ingredients.
·       If you want low fat, you can put the broth in the fridge. After a few hours, you will see a layer of fat on the surface. You can scope them out. 

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