Title: Chicken Stock - Chinese
Categories: Chinese, Chicken
Yield: 2 Servings

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

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