Chicken Stock - Chinese
Categories: Ginger, Green Onion, Onion, Garlic, Chicken, Celery, Chinese
7 pounds of Chicken backbones and wings
1 sl Ginger - fresh, about 1-1/2
4 Clove garlic
4 Green onions - halved
2 medium Onions - quartered
3 Ribs celery - halved |
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1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken parts and boil for 1 minute. Pour off the water and run cold water over the chicken; drain well. 2. Return the chicken to the stockpot. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery. Cover and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer for 4 hours. 3. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables. Refrigerate the stock for up to 3 days. Skim off the fat before using. (The stock can be frozen for up to 1 month.) Makes about 2 Quarts. Recipe from Food & Wine, November, 1991. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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