1. After putting the above ingredients in a soup pot, the amount of water is 12 bowls of rice bowls or the ingredients are covered.
2. Let the water boil over medium heat, then boil over medium and small heat for 2-3 hours or until the amount of water is less than 1/3.
3. Take a spoon to scoop up the animal fat floating on the surface of the pot.
4. Add 3 bowls of water and boil for 1-2 hours on medium and small heat.
5. After putting it in the refrigerator overnight, scrape off the solidified grease floating on the surface.
6. If it is not used up within 3 days, the ice box can be frozen and then put in a bag for storage.
Tips:This time-consuming chicken stock must be spared a whole day to watch the fire.
It is rich in the glue of the old hen itself, coupled with the slow stewing of pig skin and chicken feet,
Finally, remove all the chicken lard completely.
It is low-fat and oil-free, and it becomes QQ jelly after letting cool.
Whether it’s cooking or making soup, it can be used,
I made Shaoxing chicken a while ago and took a few frozen chicken soup cubes as ice cubes.
Incidentally, attach the storage skills of Casey’s kitchen chicken soup,
Whether it’s chicken soup cubes, lemon juice, or aliquoted cream, use the ice box,
They are all very easy to use, remember to put an extra ice box at home when you have time!
