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Nuoc Dung Ga Vietnamese Chicken Broth

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“The basis for Vietnamese soups and other dishes”
READY IN:
2hrs
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Discard the fat from the chicken.
  2. Rinse chicken and bones with cold water and place in stockpot.
  3. Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
  4. Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
  5. Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
  6. Refrigerate up to 1 week or freeze if desired.
  7. Skim fat from top if it congeals.

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