Nuoc Dung Ga Vietnamese Chicken Broth
"The basis for Vietnamese soups and other dishes"
- Ready In:
- 2hrs
- Ingredients:
- 5
- Yields:
-
3 quarts
ingredients
- 5 lbs roasting chickens, cut up
- 2 lbs chicken bones
- 4 quarts cold water
- 1 ounce fresh gingerroot, crushed
- 2 teaspoons salt
directions
- Discard the fat from the chicken.
- Rinse chicken and bones with cold water and place in stockpot.
- Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
- Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
- Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
- Refrigerate up to 1 week or freeze if desired.
- Skim fat from top if it congeals.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
AND that is the end of this. If the phone doesn't ring? It's me.
If you are looking to ask me a question? I'm not here. I won't answer.
I do not assure you that the ingredients, amounts or even the directions in any recipe under my two accounts are correct due to the bad directional pointer in the database that is causing problems with the amounts or ingredients. I will also NOT assure you they are correct when the site claims they are fixed. Use at your own risk. They will be correct on my site. End of story.
Sigh.. OK IF YOU ARE LOOKING FOR JESSIE'S KEY LIME PIE?
Google the name. It's all over the net.
~~~~~~~~~~~~~~~~~~~~
The opposite of the religious fanatic is not the fanatical atheist but the gentle cynic who cares not whether there is a god or not.
- Eric Hoffer
And no I didn't let the door hit me on the ...
on the way to my site at <A HREF="http://chef.philocrates.tripod.com">Philocrate's recipes </A> where at least I can take responsibilty for mistakes in recipes.
