Originally Posted by Manton
Please divulge recipe. I recently made some killer chicken stock, but my soup sucked. Plain tortellini in broth the next day was much better.
Ok, let me pull what I can from my memory. Stock 1 4-5lbs chicken 1 large onion, cut in half 2 medium carrots, cut in 1" lengths 2 celery stalks, cut in 1" lengths slivers of about a 2" piece of ginger in a tea ball strainer, put the following: 5-6 parsley stems; 3-4 sprigs of thyme; 4-5 cracked peppercorns; slivers from 2 garlic cloves; zest of 1 lemon; 1 bay leaf Cover the chicken in a big pot by 1-2" of water. Bring it to a slow simmer, then leave it for at least 1hr. Try not to disturb the stock. If you have time, I'd recommend parboiling the chicken first. After an hour or so, take out the chicken and let it sit. At this time, you may also remove the tea ball if you don't like the intensity of the herbs. (I prefer to just leave it in.) Let the stock simmer for another hour while skimming out fat as necessary (or according to your preference). After another hour, remove the rest of the veggies from the stock and skim if necessary. Pour the stock through a cheesecloth into another pot. Repeat if necessary until you get the clarity that you desire. Let the refined stock simmer. In the mean time, finely dice 1 large onion, slice 2 medium carrots, slice 2 celery stalks, and finely julienne a 1" piece of ginger. Put this mix in with the stock and season with s&p to taste. I prefer to use about 2 teaspoons of white pepper here. Let everything cook for another 30 minutes or so, or until the veggies are done to your liking. Shred the chicken, cover and set aside. In a separate pot, boil some egg noodles in salted water until al dente. When done, run the noodles through cold water and strain. For serving, put the desired amount of noodles in the bowl, then shredded chicken on top, then some chopped parsley or cilantro. (I prefer cilantro for this.) Cover everything with the stock, which I would recommend bringing almost to a boil at this point so that you don't lose too much temperature with the cold noodles, chicken, etc. All of this produces a light stock with very good aromas from the veggies, herbs, and especially the ginger. My gf loves it because it's light and clears her head when she's sick.