Dak Jangguk – Heavy Chicken Broth

닭장국

Servings: 10

Yield: 5 cups

Ingredients

1

3 pound

chicken

12

cloves

garlic

1

ounce

ginger

6

medium

green onions

1/8

teaspoon

salt

1/8

teaspoon

fresh ground black pepper

1/8

teaspoon

white pepper

1/2

cup

rice wine

3

quarts

water

Optional


4

ounces

daikon radish

Procedure

Preparation

Cut chicken to fit your stock pot.

Place the chicken in a clean sink, large pot, bucket, or other container.

Add ice cold water until chicken is covered and soak for about one hour.

Drain.

Cut peeled garlic in half from top to bottom.

Cut the green onion where the green pales into the white. Cut the white portion in half lengthwise. (Reserve the green for other uses)

Cut the ginger (and daikon) in roughly 1/8 inch thick slices.

Bring three quarts of water to a full rolling boil over high heat.

Add chicken, return to a full boil, and boil for about two minutes.

Remove from heat, pour off the boil water, and rinse chicken in cold water.

Cook

Place the chicken into the stock pot and add 3 quarts fresh water.

Add ginger slices.

Bring to a full boil and cook for 10 minutes.

Skim foam as needed.

Reduce heat to medium low, add the rest of the ingredients, cover, and simmer for 45 minutes.

Carefully remove the chicken from the pot and set aside to cool.

Remove the meat from the bones and reserve for other use.

Strain the broth through a cheesecloth lined sieve, and discard the collected solids.

Note: At this point you may use/save the broth as is for clear broth and continue the next steps with three quarts of fresh water, or for a more flavorful heavy stock continue with the clear broth.

Return the chicken carcass (bones) and the broth (or 3 quarts fresh water) to the stock pot.

Bring to a simmer over medium low heat, cover, and cook for 8 hours.

Remove from heat then carefully remove and discard bones.

Strain the stock into an airtight container(s), and refrigerate overnight.

Remove the layer of solid fat from the stock the next morning.

Store the stock for up to one week in the refrigerator, or freeze for later use.

Tips

Tip: If you are making more than one type of broth or stock, be sure to label the containers.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/10 of a recipe (14.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

200.53

Calories From Fat (63%)

126.06

Calories From Protein (33%)

65.48

Calories From Carbohydrates (4%)

8.99

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 13.99g

22%

Saturated Fat 3.99g

20%

Monounsaturated Fat 5.84g

Polyunsaturated Fat 3.01g

Cholesterol 64.17mg

21%

Sodium 100.04mg

4%

Potassium 226.77mg

6%

Total Carbohydrates 2.4g

<1%

Fiber 0.38g

2%

Sugar 0.3g

Net Carbohydrates 2.02g

Protein 15.52g

31%

Vitamin A 205.28IU

4%

Vitamin C 2.97mg

5%

Calcium 31.7mg

3%

Iron 1.11mg

6%

Vitamin E 0.32mg

3%

Vitamin D 0IU

0%

Thiamin 0.06mg

4%

Riboflavin 0.11mg

6%

Niacin 5.87mg

29%

Vitamin B6 0.34mg

17%

Folate 11.46mcg

3%

Vitamin B12 0.27mcg

5%

Pantothenic Acid 0.81mg

8%

Vitamin K 20.85mcg

26%

Phosphorus 156.29mg

16%

Magnesium 23.66mg

6%

Zinc 1.03mg

7%

Copper 0.09mg

5%

Manganese 0.11mg

6%

Selenium 14.1mcg

20%

Alcohol 0g

Caffeine 0mg

Water 365.41g

0%

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