sides
Cilantro Rotisserie Chicken Stock
A cilantro-forward stock that turns a leftover rotisserie carcass into the base for congee or soup. Taste as you go and top up the water.
base recipe: 8 servings
#stock#chicken#base
ingredients
servings
8
instructions
- 1.Strip all viable meat off the bones and set it aside.
- 2.Hard-boil the bones in a big pot of water for 15 minutes, skimming any scum off the top.15:00
- 3.Break up the bones and carcass with tongs to make room for the vegetables.
- 4.Add all the vegetables and boil on medium for a long time.
- 5.Keep an eye on the water level and taste as you go.
revision history
- — Attempt 1: solid base, but a couple of ideas for next time. (Add carrots for a little sweetness, and maybe a splash of soy sauce)