Basic stock for soups

Yield: 7 servings

Measure Ingredient
3 pounds Stewing chicken
11 cups Water
5 eaches Gingerroot slices
3 eaches 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 2½ 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.

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