Chicken Stock - Chinese Recipe

Ingredients

Directions

1. In a stockpot, bring 3 quarts of water to a boil.
2. Add the chicken parts and boil for 1 minute.
3. Pour off the water and run cold water over the chicken; drain well.
4. Return the chicken to the stockpot.
5. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery.
6. Cover and bring to a boil over high heat.
7. Reduce the heat to moderately low, cover partially and simmer for 4 hours.
8. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables.
9. Refrigerate the stock for up to 3 days.
10. Skim off the fat before using. (The stock can be frozen for up to 1 month. ) Makes about 2 Quarts.
11. Recipe from Food & Wine, November, 199 1.