Recipe Preparation Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Ingredients 3 lb Stewing chicken 11 c Water 5 ea Gingerroot slices 3 ea Green onions Love Making Tips - Soups and stuff | Stocks [1] Posted by: n\a | Rating: 0.00 0 give your vote +5 Your comments and suggestions : Your Name: Your Email: Comments:

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