Yield: 2 servings
|7 pounds||Chicken backbones and wings|
|1 slice||Ginger - fresh, about 1-1/2 inches, smashed|
|4 \N||Clove garlic|
|4 \N||Green onions - halved crosswise (4 to 5 scallions)|
|2 mediums||Onions - quartered|
|3 \N||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.