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  Chicken Stock - Chinese
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 296
Ingredients:
7 lb Chicken backbones and wings
1 slice Ginger - fresh, about 1-1/2 inches, smashed
4 Clove garlic
4 Green onions - halved crosswise (4 to 5 scallions)
2 medium Onions - quartered
3 Ribs celery - halved lengthwise
Instructions:
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.
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