| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 2 | Servings |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”