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Asian Smoked Chicken Stock

post #1 of 9
Thread Starter 
I like to occasionally throw a chicken on the smoker when I have other things going and use it to make a smoked chicken stock.
This one turned out really tasty with nice flavors and would be a great base for many Asian soups or rice dishes.

Smoked a chicken, sampled a little PDT_Armataz_01_12.gif and then tossed it in the fridge until I was ready to make the stock.

I put it in a stock pot and covered with 5 quarts of water and brought to a boil, reduced heat and added the aromatics.
I used 3 scallions white and green parts
1Tbsp ground ginger
4 cloves of garlic, crushed
1 1/2tsp black peppercorns
2tsp salt
1 whole onion, quartered
one Thai chili (I accidentally threw in a serrano, I didn't label a few of my bags of peppers from this years garden so I guess that's what I get...

I strained it and set in the fridge overnight, next day removed the fat from the top and gave it a taste test.

It was good but way too watered down so I put it back on the heat and brought to a simmer for another 2 hours reducing the amount of liquid by 1/3.
Filled jars with 2 cups stock and put in the freezer until I figure out a good recipe to use with. Ended up with a total of 12 cups of broth.

If you enjoy making chicken stock this recipe is a nice and refreshing different variation with nice subtle hints of Asian influence, I can't wait to try out some egg drop soup with this.
post #2 of 9
Looks great! I like the ball jar idea. PDT_Armataz_01_34.gif
post #3 of 9
Ok there jim a question for you. Why did you leave the meat on the bones cause I have made stock before but it always with just the bones and the meat I leave on the bones some of it on purpose. Other than that it looks really really good and will make some yumo soups.
post #4 of 9
Thread Starter 
I did that mainly because the chicken was originally to try a new injection idea I had, smoked chicken broth, hot sauce, butter, garlic, few other things but for some odd reason it had almost no flavor at all except the smoke but other than that it was tasteless...weird.
Even tried a pocket that had lots of injection/seasoning in it but nothing!
So it then went to a stock.
Normally I do leave some of the meat on the bones, it usually adds more flavor and i use the leftover meat as dinner for my dog for a few days worth of meals.
She is one happy mule.

My Brother with Kitty the mule cat and Guinness (The Mule), she is a simple mutt I got on the border of Mexico and Kitty, well she is a crazy 6 toed old B****, but I love herPDT_Armataz_01_01.gif

And by the way, the dressing up was for fun, I don't actually dress my animals, my Mom does on hers though and I thought it would be funny but Kitty didn't think so.
post #5 of 9
Good job on the stock. Yes Kitty looks pissed.
post #6 of 9
Looks good an sounds down right tastey!

An I don't think the pooch er the cat look to happy bout dress up!biggrin.gif
post #7 of 9
Nice job jim.Nice to be able to do things and be able to store for later use.

Nice animals you got thee as well.
post #8 of 9
Great tutorial on the stock, Jim. I know it tasted just fine. A tip that my wife uses, is after defatting, put it back on the stove and reduce down to 2 cups. Yeah I know it takes a while, but then it is some rich, concentrated broth that doesn't take up a bunch of room, and when you add it into your next recipe it is already deep and no need to modify in case your new recipe has water in it already such a soup. A concentrated broth like this will also be perfect if you are going to make a gravy.

Nice pets you've got and I like the cat!
post #9 of 9
Stock Looks Great and the tutorial is Excellent...PDT_Armataz_01_37.gif

Yes the cat looks Pissed...icon_mrgreen.gif

I do have a question, won't putting the jars in the freezer when they are full cause them to break when the liquid freezes and expands?
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