Chicken Stock - Chinese

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Title: CHICKEN STOCK - CHINESE
Categories: Chinese, Chicken
Yield: 2 servings

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

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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