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Vietnamese Chicken Stock

Yields: Approximately 16 liters

Ingredients:

2-3 yellow onions, quartered
10 pounds chicken bones
20 liters water

Optional Aromatics (to taste)

Instructions:

1. Begin by bringing a large pot of water to a rolling boil.

2. Add the chicken bones to the boiling water.

3. Once the water returns to a rolling boil, remove the bones and discard the blanching liquid.

4. Wash the pot and then add 20 liters of cold water, including the cleaned bones, to the pot. Bring the mixture to a gentle simmer.

5. As your stock simmers, periodically skim away any impurities that rise to the surface. Do not remove the fat at this stage.

6. After simmering for 3 hours, add the quartered onions and continue simmering for an additional 1 hour.

7. Scoop out any chicken fat that has accumulated on the surface.

8. Strain the stock and allow it to cool. You can use your stock immediately or chill it and store by freezing for future use.


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