Vietnamese Chicken Stock Recipe

Home-made stock has a much better flavor than bought granules, cubes or tetra packs. This stock can be used as a soup base, for delicate sauces, and for poaching. Many of the recipes require stock. So much the better if you use this home-made version, but the ready-made varieties are fine if you don't have the time to make your own.

Stock will keep in the refrigerator for 3-4 days, or can be frozen for up to a month. Freeze it in plastic containers in usable quantities for 250 ml (1 cup) or 500 ml (2 cups).

Ingredients : Makes 3.25 liters

2 kg

1

1

1

1 stalk

2

6

1

Chicken

Onion

Leek

Carrot

Celery

Bay leaves

Black peppercorns

Large thyme spring

• Chop the onion, leek, carrot and celery.

• Wash the chicken inside and out, then place it in a large saucepan or stockpot with the remaining ingredients. Pour in 3.5 liters cold water and slowly bring to the boil.

• Skim off any scum that rises to the surface, using a skimmer or slotted spoon. As soon as the stock comes to the boil, reduce the heat and let it simmer very gently for 1 1/2 hours. Don't boil the stock or it will turn cloudy.

• Leave the stock to cool slightly before you strain it through a large colander to separate the chicken and vegetables from the liquid. Next, strain the liquid through a fine sieve to remove any bone, vegetable and herb fragments.

• The chicken can be eaten while still warm or cooled completely, then refrigerated for later.

• Allow the stock to cool completely before refrigerating it overnight. The next day, spoon off the layer of fat that has formed on top, and the stock is ready to use.