A Delicious Asian Chicken Stock

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This stock base makes a good soup or a sauce for many Oriental dishes. There is no salt added in this recipe as many dishes which may use this base tend to add soy sauce, msg, and salt in great amounts and to add salt to this recipe may make other things dangerous for those with heart conditions and high blood pressure.

4 pounds of whole chicken cut in parts

1 cup of shrimp stock

1 cup diced celery

1 cup diced onions

4 cloves smashed garlic

Zest of 1 lemon

1 tablespoon whole, freshly cracked black peppercorns

1 small piece fresh sliced ginger

Juice and zest of 1 large lime

2 serrano chiles cut in half lengthwise, remove the seeds

Put all the ingredients into a large pot. Cover it with water until it is all submerged by at least one inch of water on top. Put a lid on the pot and bring to a boil.

Skim any foam on the surface. Reduce heat and simmer for 30 minutes. Strain the stock of meat and other ingredients floating around leaving you with a clear broth.

Store in a plastic, freezer friendly container until ready to use in recipes. Will keep up to 6 months in the freezer and up to 2 weeks in the refrigerator.

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