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Apr 15, 2007 06:42 AM

Ginger in chicken stock?

Has anyone ever tried putting a piece of ginger in with the stewing hen when making chicken stock? I'm gearing up to make it right now, and I just wondered whether the ginger would add a certain depth to the stock.

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  1. I use ginger and garlic in chicken stock frequently, when I want a stock appropriately flavoured for asian cooking. It's very good, but I don't use it if I'm making a stock for western cooking - it seems a little out of place to me.

    8 Replies
    1. re: AnnaEA

      Thanks. Here's the problem: I want to keep some of the broth for asian cooking and some of it for western. Guess I'll leave it out, or (I have two small stewers) go for two different batches.

      1. re: Youffraita

        What I do when that comes up in my menu is just pour off the stock I want for western cooking when the stock is done, and then add the ginger and garlic to the rest, and let simmer another 15 minutes. The aromatics in the ginger will infuse properly in that amount of time, and taste fresher then if they had been long cooked, which I like for asian food.

        1. re: AnnaEA

          What a great idea! Thank you so much! There's already a few cloves of garlic in the pot; but I'll add more when I add the ginger -- about 8 hours from now. What about bay leaf? I've left it out so far -- what do you think?

          1. re: Youffraita

            Bay leaf? I've never tried that in a stock..... I'll have to give it a go next time I make some! I do know that bay takes well to long cooking, so I think it would be fine -- and my personal taste would incline me to leave it out of an asian stock, but I think it would be right at home in a western one.

            1. re: AnnaEA

              i put bay leaf in every stock i make.

              1. re: hotoynoodle

                I have always used bay leaf in chicken stock; but that's for western cooking. Would it work with the asian ginger-infused stock? Has anyone tried this? I left it out of this batch because, as noted above, I'm thinking two totally different types of cuisine from one broth.

                Any answers would be greatly appreciated.

                1. re: Youffraita

                  I'm with you- i like to use my stocks in several different cuisines- like AnnaAE suggested, I ususally divide up my stock at some point and infuse different flavors.
                  I always use the same sachet for all my stocks- a bunch of black peppercorns, a big pile of parsley stems, a hefty pinch of thyme stems, and a couple of bay leaves. Though I never leave the bay out, I don't find its flavor overpowering in other infusions.
                  I usually add fennel to some of the stock for italian and some asian combos, I do like ginger and garlic (lemongrass when I remember to pick it up!). As discussed in other chicken stock threads, I'm a veggie heavy guy- I make veggie stock with too much chicken- I find it goes well in just about anthing that comes out of my kitchen.

                  1. re: Youffraita

                    bay leaf will work in every stock, as hoytoynoodle says. as far as i am concerned it is the most basic ingredient of any stock, aside from something from the onion family! i use ginger frequently for use in asian chx broths, and would just like to say that if your ginger is scrubbed, you can use just the peelings in the stock and save the "meat" of the ginger for the final dish & the peelings will give fine ginger flavor.