| Basic Stock for Soups
Categories: Ginger, Green Onion, Onion, Chicken, Soups, Chinese
3 pounds of Stewing chicken
11 cups of water
5 Gingerroot slices
3 Green onions |
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It comes from Simple and Delicious Chinese Cooking Cookbook. Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Posted by Claire Carter. Courtesy of Fred Peters. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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