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Chicken Stock




Source of Recipe


Sally55


List of Ingredients




7 lb chicken backbones and wings
1 slice ginger - fresh, about 1-1/2 inches, smashed
4 clove garlic
4 green onions - halved crosswise 2 medium onions - quartered
3 ribs celery - halved lengthwise

Recipe



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 one month.)