MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Chicken Stock
Categories: Stocks, Thai
Yield: 6 Cups

2 lb Chicken bones; remove any
-big chunks of fat you can
-see
3 l Water
5 cl Garlic; smashed
1 Daikon section (4"); peeled
- -AND/OR-
1 Onion
2 Cilantro roots; up to 3 -OR-
8 Cilantro stems
1/2 ts White peppercorns; crushed
-just until broken
2 Lemongrass stalks; top half
-only; cut into chunks,
-(optional, only if you've
-got some handy)

Note: When peeling daikon, peel a few layers off until the colour
turns from bright, opaque white to a bit darker, more translucent
white. I find the outer layer of the daikon a bit bitter.

Add bones to a big pot and cover with the water. Bring to a simmer
over high heat, then once bubbling, reduce the heat to maintain a
gentle simmer. Simmer bones for about 45 minutes.

Skim off scum, foam and fat that has floated to the top.

Add all the remaining ingredients then simmer for another hour.

Fish out all the bones and aromatics with a wire skimmer or strain the
stock through a colander. The stock is now ready to use!

Recipe FROM: <gemini://gmi.noulin.net/cooking/135.gmi>

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