Place the chicken parts in a pot with cold water to cover, and heat until boiling. Drain in a colander and rinse under cold running water. Return the chicken parts to the pot and add the remaining ingredients. Heat until boiling, then reduce the heat to low and simmer uncovered for 1 1/2 hours, skimming the surface periodically to remove any impurities. Strain the broth through a fine-meshed strainer and skim to remove any fat. NOTE: Blanching the bones for broth in boiling water reduce impurities, resulting in a clearer borth. To make Chinese Chicken Broth from canned broth, combine 3 cups canned chicken broth, 3 cups water, 1/3 cup rice wine, and 4 slices smashed ginger. Heat until boiling, reduce heat to low, and simmer uncovered for 20 minutes. Strain and use as directed. This broth will keep refrigerated for up to a week. "Every good soup begins with a flavorful broth, and Chinese soups are no exception. Traditionally, Chinese broths are made with a combination of pork and chicken, but I prefer a simple chicken stock made with chicken bones, rice wine, smashed ginger, scallions, and water. Once the broth reaches a boil, simmer it slowly, uncovered, so that it does not become cloudy. Chicken broth will keep for up to a week in the refrigerator. It keeps almost indefinitely in the freezer." Makes 6 cups. REG 1 shared by Karin Baumgardner, Issaquah, WA Recipe by: China Express - Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 27, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (2423g)|
|Recipe Makes: 1|
|Calories from Fat: 2899 (76%)|
|Amt Per Serving||% DV|
|Total Fat 322.1g||429 %|
|Saturated Fat 93.4g||467 %|
|Monounsaturated Fat 137.2g|
|Polyunsanturated Fat 68.8g|
|Cholesterol 884.8mg||272 %|
|Sodium 762.9mg||26 %|
|Potassium 1867.6mg||49 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 12.6g|
|Protein 159.5g||228 %|
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Calories per serving: 3824
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