Steamboat Stock
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Estimated Nutrition
| Per Serving | Total | |
|---|---|---|
| Calories | 274 kcals | 1234 kcals |
| Carbohydrates | 4 grams | 20 grams |
| Fat | 19 grams | 86 grams |
| Protein | 20 grams | 90 grams |
Cook Time
96 mins
Produces
4.5 litres
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Meat
2
pieces
pieces
Chicken Carcass
Raw, and any skin or trimmings
NutsSeeds
OilsFats
50
ml
ml
Seafood
350
g
g
Prawn Heads And Shells
Or shrimp heads and shells
Vegetables
Steps
- Heat the sesame oil and fry the chicken bones and skin, garlic and ginger.
- Cook, stirring, for 3 minutes before adding the celery and spring onions.
- Cook for a further 3 minutes.
- Cover with 4.5 litres of cold water and bring to the boil.
- Skim, add the peppercorns, and lower the heat to cook at a simmer for 1 hour.
- Stir in the prawn shells and heads and cook for a further 30 minutes.
- Strain and season with salt.