Excellent for Marinades
Good for Teriyaki
A staple of the Japanese cook. This is good for variety of marinades, in making soups another dishes and can be used for making Chicken Teriyaki. This recipe makes about three and a half cups of rich Chicken Stock.Japanese Chicken Stock
Back and neck from a 3-pound Chicken
1 medium Carrot|1 medium Onion
1 clove Garlic
1 finger Ginger, abut 2 inches long
6 cups Water
Begin by dicing the Carrot and Onion into quart-erinch pieces.
Cut the clove go Garlic in half. You can leave the skin on.
Cut the Ginger into quarter-inch slices.
Heat the oven to 425º Fahrenheit. Put in the Chicken back and neck in a shallow pan and roast about 20 minutes.
Lower the heat to 375°. Put in the diced Vegetables and Ginger and roast another 35 to 40 minutes.
Next transfer the mixture to a small stock pot. Put the roosting pan on top of the oven over a big fire. Add a cup of Water. Bring to the boil and scrape vigorously to get the browned bits from the bottom of the pan. Pour this liquid over the bones and Vegetables.
Add the rest of the Water.
Bring to the boil. Then simmer over low fire for another 2 hours. Strain through a fine sieve.