INGREDIENTS

INSTRUCTIONS

* Note: Preserved turnip or use preserved radish (both found in
Oriental markets), coarsely chopped and rinsed with fresh water.
Place the chicken parts in a 12-quart stockpot and cover with water.
On high heat bring the bones barely to a simmer. We do not want to
cook the soup yet, so do not let it do more than just simmer. Foam
and scum will form on the top of the pot. You do not want this to
boil. Drain the bones, discarding the water, and rinse well with cold
water. Add 1 quart of fresh water for each pound of bones, along with
the ginger and rinsed dried turnip. Bring to a simmer and cook 1
hour, uncovered. Strain the soup stock and discard the solids. Remove
the fat by chilling the stock overnight and removing the fat when it
has congealed. This recipe makes about 4 1/2 quarts of soup stock.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-09-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-12-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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