Chicken Stock Chinese

Recipe

Preparation

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.

Ingredients

7 lb Chicken backbones and wings
3 Ribs celery - halved
2 md Onions - quartered
crosswise (4 to 5 scallions)
4 Green onions - halved
4 Clove garlic inches, smashed
1 sl Ginger - fresh, about 1-1/2 lengthwise

Love Making Tips - Soups and stuff | Stocks [1]

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