Thai Chicken Stock

Ingredients and Weight:

• 2 lbs boneless, skinless chicken thighs
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup Thai basil leaves, packed
• 6 cups low-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon turmeric powder
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

1 hour

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large stockpot or Dutch oven, combine the chicken, onion, carrots, celery, basil, chicken broth, soy sauce, fish sauce, turmeric, ginger, red pepper flakes, salt, and black pepper.
2. Bring to a boil over medium-high heat, then reduce heat and simmer for 1 hour or until the chicken is cooked through.
3. Remove the chicken from the stock and shred it.
4. Strain the stock through a fine-mesh sieve into a clean pot.
5. Discard the solids and return the shredded chicken to the stock.
6. Simmer for an additional 5 minutes, or until heated through.

Nutritional Information:

Per 1 cup serving:

• Calories: 150
• Fat: 4g
• Protein: 18g
• Carbohydrates: 6g
• Sugar: 2g
• Sodium: 500mg

Dish Characteristics:

• Rich and flavorful
• Savory and slightly spicy
• Aromatic and herbaceous
• Perfect for soups, stews, and curries

User Comments:

• "This stock is amazing! It has such a deep, complex flavor."
• "I love using this stock to make Thai chicken noodle soup. It's so easy and delicious."
• "This is a great staple to have in your freezer. It's so versatile and can be used in so many recipes."

Special Precautions and Tips:

• If you can't find Thai basil, you can substitute regular basil.
• Adjust the amount of red pepper flakes to taste.
• If you don't have time to simmer the stock for 1 hour, you can cook it for a shorter amount of time. However, the flavor will not be as developed.
• This stock can be stored in the refrigerator for up to 3 days or frozen for up to 6 months.