Yield
About 2 1/2 quarts (serving size: 1 cup)

Use this mild stock for soups or for cooking rice.

How to Make It

Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours. Strain broth through a cheesecloth-lined colander into a bowl; discard solids.

Ratings & Reviews

We're gonna need a bigger pot!

daneanp
August 18, 2015
I made this to use with Garlic and Ginger Rice (Com Gung Tuong) Cooking Light August 2004.  It was a bit of work but it made the rice incredible.  I used by huge pot and it still was almost too much.  If I make this again, I'll use my canning pot.