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Basic Stock for Soups

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Chicken Chinese Soups/stews

Ingredients:

  • 3 lb Stewing chicken
  • 11 c Water
  • 5 Gingerroot slices
  • 3 Green onions

Directions:

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini