China Moon Double Chicken Stock

Deepen the flavor profile of your soups and stews with this richly aromatic China Moon Double Chicken Stock. This recipe delivers an ultra-flavorful, golden broth crafted from roasted whole chicken, chicken wings, and a medley of fresh vegetables like carrots, celery, and onions. Infused with the warming notes of ginger and star anise, plus a savory touch of soy sauce and rice wine, this double-simmered stock builds layers of complexity over a slow cook. Perfect for enhancing Asian-inspired dishes or elevating everyday comfort food, this versatile stock is a freezer-friendly kitchen essential you'll turn to again and again. Get ready to transform your culinary creations with this robust, restaurant-quality broth!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 12

Ingredients

• 1 whole (about 4 pounds) whole chicken
• 2 pounds chicken wings
• 2 inches ginger root, sliced
• 6 whole green onions, trimmed
• 1 whole yellow onion, quartered
• 2 whole carrots, peeled and chopped
• 2 whole celery stalks, chopped
• 4 whole garlic cloves, smashed
• 2 pods whole star anise
• 16 cups cold water
• 2 tablespoons soy sauce
• 2 tablespoons rice wine or dry sherry

Directions

Step 1

Preheat your oven to 400°F (200°C). Place the whole chicken on a roasting pan and roast for 45 minutes or until the skin is golden brown. This step adds a rich, roasted flavor to the stock.

Step 2

While the chicken is roasting, rinse the chicken wings under cold water and set aside.

Step 3

In a large stockpot, combine the roasted whole chicken, chicken wings, ginger slices, green onions, quartered yellow onion, carrots, celery, and garlic.

Step 4

Add the whole star anise to the stockpot. These will infuse the stock with a subtle, aromatic flavor.

Step 5

Pour in the cold water until the ingredients are fully covered, about 16 cups. Bring the mixture to a boil over medium-high heat, skimming off any scum or foam that rises to the surface.

Step 6

Once boiling, reduce the heat to low and allow the stock to simmer gently for 3 to 4 hours. Keep the pot partially covered with a lid to prevent too much evaporation.

Step 7

After simmering, carefully strain the stock through a fine-mesh sieve into another large pot or heatproof bowl. Discard the solids.

Step 8

While the stock is still warm, stir in the soy sauce and rice wine, adjusting to taste if necessary.

Step 9

Allow the stock to cool completely before storing. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.

Step 10

Use the double chicken stock as a base for soups, stews, sauces, or other recipes requiring a rich, robust broth.

Nutrition Facts

Serving size	(7466.2g)

Amount per serving	% Daily Value*
Calories	3259.7

Total Fat 200.3g	0%
Saturated Fat 48.5g	0%
Polyunsaturated Fat 51.2g
Cholesterol 1152.1mg	0%
Sodium 5475.7mg	0%
Total Carbohydrate 129.8g	0%
Dietary Fiber 23.8g	0%
Total Sugars 26.1g
Protein 227.9g	0%

Vitamin D 72.6IU	0%
Calcium 916.3mg	0%
Iron 22.9mg	0%
Potassium 4487.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 28.2%

Carbs: 16.1%