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.

Stock Soup Dinner Seafood

Estimated Nutrition

Calories

274

kcal / serving

1234 kcal total

Carbs

per serving

20 g total

Fat

19g

per serving

86 g total

Protein

20g

per serving

90 g total

Cook Time

minutes

Serves

4.5

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

pieces

Chicken Carcass

Raw, and any skin or trimmings

NutsSeeds

cloves

Garlic

Peeled and crushed

units

Peppercorn

Crushed

Salt

OilsFats

Sesame Oil

Seafood

350

Prawn Heads And Shells

Or shrimp heads and shells

Vegetables

Ginger

Fresh, crushed

stalks

Celery

Chopped

stalks

Spring Onion

Chopped

Method

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.