Chinese Chicken Broth

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.

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  1 4-lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver)
  
  


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  1 lb. chicken wings
  
  


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  2 medium yellow onions, quartered
  
  


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  1 cup coarsely chopped fresh cilantro
  
  


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  1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed
  
  


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  4 medium scallions, cut crosswise into thirds
  
  


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  3 medium cloves garlic, peeled
  
  


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  1/2 tsp. white peppercorns
  
  


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  Kosher salt
  
  

In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.

Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.

Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.