| 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
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