Chicken stock

Yield: 1 servings

Measure Ingredient
3 \N To 4 pounds chicken bones
1 \N Piece 1/2-inch root ginger
\N \N Peeled and sliced
2 \N Green onions -- cut into
\N \N Halves
4 \N Peppercorns
7 pints Cold water

1. Place all the ingredients in a heavy pan with a well-fiting lid.

Bring to a boil, then immediately reduce the heat to a gentle simmer.

Skin off the gray foam until clear. 2. Bring to a boil again, reducing the heat the moment the first bubbles appear 3. Leave to cook, then strain and use as required.

Makes about 6 pints

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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