Ginger Stock

What You Will Need:

2 inch piece of ginger, peeled then grated

1 onion, chopped

5 cloves of garlic peeled then minced

zest of one lemon

4 stocks of celery, chopped

2 large carrots, chopped

1 whole chicken, giblets removed

9 cups of filtered water

2 tbs olive oil

1 tsp salt


In a large pot add the water, salt, chicken, onion, celery, and carrots. Bring to a boil

Lower the heat to simmer and cook for 1 hour 10 minutes untill the chicken is cooked through.

Remove the chicken and reserve for later use.

8 minutes before the stock is done, in a separate pot add the garlic, ginger, lemon zest, and olive oil. On a lower heat simmer the ginger until it becomes fragrant (about 8 minutes).


Pour the stock into the pot with the ginger through a strainer and simmer for 10 more minutes.

Allow the stock to cool.

The fat will rise to the top and can be skimmed off before cooking.


*You can use veal with this recipe and make a beautiful veal stock. Remove the ginger, lemon zest, olive oil, and chicken and replace with veal and 5 bay leaves.

For the veal stock you would just add all the ingredients to the same pot at one time and simmer till the veal is cooked through.


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