Dak Jangguk – Milky Chicken Broth

닭장국

Servings: 10

Yield: 5 cups

Ingredients

1

3 pound

chicken

12

cloves

garlic

1

ounce

ginger

6

large

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

1

cup

dasima (Anchovy and Kelp stock)

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 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.

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 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.

Tips

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 (15.6 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

207.08

Calories From Fat (61%)

126.63

Calories From Protein (33%)

67.75

Calories From Carbohydrates (6%)

12.7

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 14.05g

22%

Saturated Fat 4.01g

20%

Monounsaturated Fat 5.85g

Polyunsaturated Fat 3.03g

Trans Fatty Acids 0g

Cholesterol 68.23mg

23%

Sodium 132.38mg

6%

Potassium 275.56mg

8%

Total Carbohydrates 3.41g

1%

Fiber 0.73g

3%

Sugar 0.74g

Net Carbohydrates 2.68g

Protein 16.13g

32%

Vitamin A 265.72IU

5%

Vitamin C 6.65mg

11%

Calcium 46.22mg

5%

Iron 1.27mg

7%

Vitamin E 0.38mg

4%

Vitamin D 0.64IU

<1%

Thiamin 0.07mg

5%

Riboflavin 0.12mg

7%

Niacin 6.01mg

30%

Vitamin B6 0.35mg

18%

Folate 20.09mcg

5%

Vitamin B12 0.34mcg

6%

Pantothenic Acid 0.84mg

8%

Vitamin K 33.65mcg

42%

Phosphorus 170.48mg

17%

Magnesium 28.94mg

7%

Zinc 1.11mg

7%

Copper 0.11mg

6%

Manganese 0.12mg

6%

Selenium 14.22mcg

20%

Alcohol 0g

Caffeine 0mg

Water 404.78g

0%

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