I frequently use this simple chicken stock recipe as the base for my noodle soups, soups, or hot pot that require Chicken Broth or Stock. You can use it immediately or store it in the freezer until ready to use.
2 pounds chicken bones, rinsed
3 liters of water
1 tablespoon of salt
1 large onion, washed and peeled
4-inch knob ginger, peeled and halved
- Bring chicken bones, water, salt, onion, ginger to a hard boil.
- Remove impurities or gunky stuff that floats to the top of the liquid.
- Reduce heat to medium low and simmer for approximately 2 hours.
- Strain and reserve until ready to use.