At the beginning of the year we spent a few days in Thailand to celebrate the spectacular wedding of my best friend Kristy and her beau Christian. We all had a roaringly good time, and in true Mason style, we indulged a little too much.
The Hen’s (bachelorette party) was a few days before the big event and comprised of several hours learning traditional Thai Cooking with SITCA (fabulous!), a long walk along the beach, a swim, dinner and (many) cocktails, followed by lady-boy entertainment. Yes, thats right, I said lady-boys. And its was hysterical!
The ladies at SITCA, or the Samui Institute of Thai Culinary Arts were fabulous! We booked a private class and learnt the art of making Thai red curry paste, which we later turned into Red Curry Chicken with Potatoes (Gaeng Kati Gai); Savory Fried Flat Rice Noodles with Pork (Klauy-Tiay Rad-Na Moo) and my all time favorite Tom Yum (Koong) soup! Boy did we feast!
Whilst we were cooking, I noticed the chicken stock we were using was particularly rich and flavorsome. I asked Ink, our fabulous energetic teacher, how they make their stock so rich and lush. She told me they use whole chickens, shallots, galangal, garlic, salt and pepper and cabbage. Lot’s and lot’s of cabbage.
I had never used cabbage in a stock, but after giving this a try, I think all my stocks will be chocked full of this fantastic ingredient.
Rich Chicken Stock- Makes 8-10L
- 500g of chicken necks
- 1 roasted chicken frame
- 1/2 cabbage (I used savoy), roughly chopped
- 2 brown onions (or 6 shallots), quartered
- 6-8 large ginger slices
- 1 garlic bulb, cut in half
- 1/2 celery bunch, diced into chunks
- 1 teaspoon of salt
- 1 teaspoon of peppercorns (I used black as white can sometimes be too spicy)
- 8-10L of water
- Heat your stock pot to medium. Add a little oil to the pan and toss in your chicken necks. Brown off the necks, then toss in all your remaining ingredients.
- Bring your stock to the boil for a moment, then reduce to a simmer.
- Leave your stock to simmer overnight or for at least 8 hours. I let mine simmer for 18 hours, and boy it was flavorsome!
- Strain your stock, and store in containers in the fridge or freezer. Leave any sediment in the pan.
- Once the stock is cooled, skim off any fat from the top before using.
If you wanted to turn this into a vegetable stock I would add in 1 or 1 1/2 cabbages, 6 carrot and the whole bunch of celery. Enjoy!