Recipe#25683

Title: Basic Stock For Soups

Posted by Claire Carter. Courtesy of Fred Peters.

Yield: 7 servings
 
      3 lb Stewing chicken
     11 c  Water
      5 ea Gingerroot slices
      3 ea Green onions
 
  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.