Chinese Chicken Stock

• 16 cups chicken stock (homemade or store-bought)
• 2 lbs chicken parts (necks, backs, breast bones, wings, etc.)
• 6 green onions, sliced
• 2 garlic cloves, crushed
• 2 stalks lemongrass, bulbs sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 6 whole black peppercorns
• 3 parsley stems
• 2 whole star anise
• sliced gingerroot (1 thumb-sized knob)
• 1 cinnamon stick, about 4 inches long
• 1 bay leaf
• 12 teaspoon dried thyme

1. In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.
2. Cook at a very low simmer for 45 minutes.
3. Strain and degrease stock.
4. Can be frozen for up to 4 months.

chicken, chicken, green onions, garlic, stalks lemongrass, carrot, celery, black peppercorns, parsley stems, star anise, gingerroot, cinnamon, bay leaf, thyme

Taken from www.food.com/recipe/chinese-chicken-stock-408268 (may not work)