David Thompson

Nahm stock - chicken stock

makes approximately 2 litres

Ingredients

500g chicken bones (pork bones may be used)
1 tablespoon salt
4 cloves garlic
coriander stalks
1 knob ginger
2 litre water, or to cover generously

Method

Wash the bones in several changes of water. Bring all of the ingredients to the boil and simmer for two hours, skimming often.

Strain, allow to cool, and skim off fat.

Do not keep for more than two days, as the flavour dissipates quickly.

If not intending to use on the same day do not skim off the fat, allow the fat to seal the refrigerated stock. Remove the fat before use.