Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch. | 2. Bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top. | 3. Strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour). | 4. If you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken back	5			7234.8069	0.0	318.649	651.813
onion	1		peeled chopped	60.0	14.01	1.65	0.15
scallion	3	halved		-	-	-	-
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
garlic	1/2	cloves		2.235	0.4959	0.0954	0.0075
gingerroot	8	slices		-	-	-	-
herb	1/3	cup	mixed	-	-	-	-
black peppercorn	5			-	-	-	-
sea salt	1	tablespoon		-	-	-	-
rice wine	1/2	cup		-	-	-	-
water	20	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.