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Name: Chinese Chicken Soup Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 5 lb Chicken backs and necks; 2 Chinese dried turnip balls;; 2 sl Fresh ginger root; about

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INGREDIENTS

5 lb Chicken backs and necks
2 Chinese dried turnip balls;
2 sl Fresh ginger root; about

Servings

INSTRUCTIONS

* Note: Preserved turnip or use preserved radish (both found in Oriental markets), coarsely chopped and rinsed with fresh water. Place the chicken parts in a 12-quart stockpot and cover with water. On high heat bring the bones barely to a simmer. We do not want to cook the soup yet, so do not let it do more than just simmer. Foam and scum will form on the top of the pot. You do not want this to boil. Drain the bones, discarding the water, and rinse well with cold water. Add 1 quart of fresh water for each pound of bones, along with the ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered. Strain the soup stock and discard the solids. Remove the fat by chilling the stock overnight and removing the fat when it has congealed. This recipe makes about 4 1/2 quarts of soup stock. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-12-1995 Recipe by: Jeff Smith

NOTES

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Chinese Chicken Soup Stock

5 lb Chicken backs and necks
2 Chinese dried turnip balls;
2 sl Fresh ginger root; about

* Note: Preserved turnip or use preserved radish (both found in  Oriental markets), coarsely chopped and rinsed with fresh water.    Place the chicken parts in a 12-quart stockpot and cover with water.  On high heat bring the bones barely to a simmer. We do not want to  cook the soup yet, so do not let it do more than just simmer. Foam  and scum will form on the top of the pot. You do not want this to  boil. Drain the bones, discarding the water, and rinse well with cold  water. Add 1 quart of fresh water for each pound of bones, along with  the ginger and rinsed dried turnip. Bring to a simmer and cook 1  hour, uncovered. Strain the soup stock and discard the solids. Remove  the fat by chilling the stock overnight and removing the fat when it  has congealed. This recipe makes about 4 1/2 quarts of soup stock.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-12-1995    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (2268g)
Recipe Makes: 1 servings

Calories: 7235
Calories from Fat: 5866 (81%)

Amt Per Serving		% DV

	Total Fat 651.8g	869 %
	Saturated Fat 189.1g	946 %
	Monounsaturated Fat 277.8g
	Polyunsanturated Fat 139.3g
Cholesterol 1791.7mg		551 %
Sodium 1451.5mg		50 %
Potassium 3265.9mg		86 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 318.6g		455 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7235

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