Well, I found a good chicken stock recipe I'd like to try. Since I started cooking a year ago, I've been cooking mostly Chinese and this will be my first stock. This stock looks great because a) it calls for an 8 qt stock pot which I have b) it calls for chicken bones and not a whole chicken so I don't have to use a whole chicken up to generate the bones and c) there is no added salt.
However, it calls for a cup of Shaoxing wine. Shaoxing wine, by the way, is a Chinese wine used often in cooking and is similar in flavor to a medium dry Sherry.
I've never seen wine called for in a chicken stock other than to deglaze: would this much wine (recipe below) just left to simmer make the stock taste too boozy/strong? I'm guessing the wine will mostly cook off over the hours of simmering, but I'd like to know anyway.
Finally, I've heard some people recommend throwing in some chicken feet to a chicken stock for its collagen. I live near a huge Chinese market and they sell chicken feet: I'm thinking of using 2-3 feet for this recipe to give the stock more body and richness. Does this sound like a good idea?
-2 pounds chicken bones
-4 scallions, cut into 2" long pieces
-(1) 2" long piece of fresh ginger
-1 cup Shaoxing wine
1) Put chicken bones in an 8 qt stockpot and add enough cold water to cover completely. Bring water to a gentle boil and cook for about 5 minutes. Drain and discard the liquid. Rinse the bones under cold running water to remove any scum from the parboiling.
2) Return the bones to the pot, add the scallions, ginger, wine, and 4 quarts water, and slowly bring to a simmer over low heat. Skim off any scum that forms on the surface of the liquid. Simmer uncovered for 4 hours.
3) Use tongs to remove the solid ingredients and then strain the liquid through a fine mesh sieve. Let cool.