Basic Stock for Soups

Title:
Basic Stock for Soups

Yield:
7 Servings

Categories:
Chinese,
Soups,
Chicken




Ingredients:





     3 lb Stewing chicken


    11 c  Water


     5    Gingerroot slices


     3    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.


 


 Posted by Claire Carter. Courtesy of Fred Peters.


 


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