Chicken Stock Chinese
Ingredients| 7 lb chicken backbones and wings |
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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.
Servings: 2
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