Chicken Stock - Chinese

2 Servings

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Chicken Stock - Chinese Ingredients

7 lb Chicken backbones and wings	4 Green onions - halved
1 sl Ginger - fresh, about 1-1/2	2 md Onions - quartered
4 Clove garlic	3 Ribs celery - halved

Instructions for Chicken Stock - Chinese

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

Main Ingredient: ChickenCuisine: Chinese