At home, I don't buy premade chicken broth in the cans, but I always make fresh chicken broth every time. Invest 1/2 of hour and let it simmer for 2-3 hours in the stove without your attention, the final soup is so much tastier, flavorful and fresh. I commonly use chicken for whatever that calls for broth, but you can use the recipe, substitute it for beef bones and pork bones to make beef or pork stock. If you don't use the whole pot of stock at one time, fill it into smaller box and frost it until you need it.
Some cook don't salt their stock, assuming they will salt it later. I prefer to salt my stock lightly, and when I'm ready to make the dish, then I'll adjust the taste accordingly.
How to Make Chicken Stock the Vietnamese Way
Recipe to Make Vietnamese Chicken Stock - Nuoc Dung Ga
Makes about 5 quarts of stock
1 whole chicken (about 4-5 lbs)
7 quarts water
1 large yellow onion, peeled the outer layer and cut in half
1 chubby 3 inch piece fresh ginger, unpeeled, cut into.2 inch thick
2 lemongrass stalks
10 whole peppercorns
1 yellow rock candy sugar (~2 tbsp)
3 tsp salt
Cut the chicken in half and rinse it under cold water to take off any bloody residue.
Fill water into a stock pot about half full and bring it to a boil. Put the chicken into the stock pot and bring it back to boil, let it cook for about 5 minutes. At this time, you will see a lot of foam and impurities floating on the top of the pot. Turn off the stove, discard this first broth, take off all fat and skin from the chicken, rinse the chicken and pot literally well.
How to Make Chicken Stock the Vietnamese Way
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