Asian Chicken Broth
Use this basic broth as an alternative to Homemade Chicken Broth when you are preparing broth-based fondues.
INGREDIENTS | YIELDS about 10 cups
- 4 pounds chicken wings, backs, and necks
- 16 cups water
- 1 tablespoon rice vinegar
- 1 garlic clove
- 2 green onions
- 4 slices ginger
Rinse the chicken thoroughly and dry.
Smash and peel the garlic.
Add the chicken, green onions, ginger, and garlic to the water and bring to a boil.
Skim off the foam. Turn down the heat and simmer the broth, covered, for another 1½ hours, skimming off any foam.
Stir in the rice vinegar.
Remove the solid ingredients and strain the soup through a sieve to remove much of the extra fat.