Ingredients
7 lb chicken backbones and wings
1 slice ginger - fresh, about 1-1/2 inches,, smashed
4 clove garlic
4 green onions - halved crosswise (4, to 5 scallion
2 medium onions - quartered
3 ribs celery - halved lengthwise
Directions
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken
parts and boil for 1 minute. Pour off the water and run cold water
over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water
and the ginger, garlic, green onions, onions and celery. Cover and
bring to a boil over high heat. Reduce the heat to moderately low,
cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl;
discard the chicken and vegetables. Refrigerate the stock for up to 3
days. Skim off the fat before using. (The stock can be frozen for up
to
1 month.)
Makes about 2 Quarts.
Recipe from Food & Wine, November, 1991.
Servings: 2 servings
Chicken Stock - Chinese Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Soup
The History of Recipes
Historians have tracked the existance of recipes far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, mostly, these early records were just very basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks used a good variety of herbs, including a few you will know such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is served today, but instead recipes for the types of meals on the menus of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as parsley and basil. These new culinary innovations was responsible for an outbreak in manuscripts on food, some of which still exist in academic collections. For the centuries that followed, the rich families of Wesstern Europe competed with each other to offer the best banquets, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording recipes common in their social group. By the time we get to the 20th century, cooking publications are in great demand, due to higher levels of literacy, leisure time and a general increase in wealth. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Stock Chinese recipe.
