Yield: 5 cups
fresh ground black pepper
dasima (Anchovy and Kelp stock)
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.
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 legthwise. (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.
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 milky 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 three hours.
(Add dasima, if used, at about 2 1/2 hours, then continue simmering for the other 1/2 hour)
Remove from heat then carefully remove and discard bones.
Strain the stock into an airtight container(s).
Store the stock for up to one week in the refrigerator, or freeze for later use.
If you are making more than one type of broth or stock, be sure to label the containers.