by student epicure
View
my 25 recipes »
Photo by student epicure
student epicure's Notes:
Expand8 whole star anise Ask a question about this ingredient
1 large knob ginger, washed, but left unpeeled and thinly sliced Ask a question about this ingredient
2 teaspoons Sichuan peppercorns Ask a question about this ingredient
1 teaspoon whole black peppercorns, like Tellicherry Ask a question about this ingredient
1/2 teaspoon fennel seeds Ask a question about this ingredient
4 cardamon pods, crushed Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
2 cinnamon sticks Ask a question about this ingredient
1/4 cup soy sauce Ask a question about this ingredient
2 scallions, left whole and trimmed Ask a question about this ingredient
1 tablespoon packed brown sugar Ask a question about this ingredient
1 leftover chicken carcass Ask a question about this ingredient
Secure the star anise, ginger, Sichuan peppercorns, black peppercorns, fennel seeds, cardamom, bay leaf, and cinnamon sticks in a piece of cheesecloth tied with string. If you don't have cheesecloth, place the ingredients in a large coffee filter, fold over the open end, and staple close. Place the spice bundle in a 5-quart stock pot, along with the soy sauce, scallions, brown sugar, and chicken. Fill pot with water.
Ask a question about this stepHeat water to a boil then reduce to a simmer. Simmer half covered for about 1 hour. Remove spice bundle, scallions, and chicken.
Ask a question about this stepI would say a good two inches, if you have a piece of ~1 inch diameter. Hope you enjoy it!
I made this last night with a carcass that I'd originally stuffed full of fresh fennel fronds and garlic. I put the whole thing in the pot, along with the leftover roasted onion and fennel from the previous meal. Then I followed your recipe (with only tellicherry pepper), added extra salt, and it was so good. I ate the broth for dinner over a little leftover rice. I've never made broth good enough to eat as its own meal. Thanks!
Wow - yum! Glad you enjoyed it. And thanks for letting me know! That warms my heart.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
How large is a "large knob"? I.e., assuming you have a piece of root that is about one inch in diameter, how long would it be to get the correct amount? Thank you.