Basic Stock For Soups Recipe

• 3 lb Stewing chicken
• 11 c. Water
• 5 x Gingerroot slices
• 3 x Green onions

1. It comes from Simple and Delicious Chinese Cooking Cookbook.
2. Place all ingredients in a large saucepan.
3. Bring to a boil skimming off any foam from top.
4. Reduce heat.
5. Cover.
6. Simmer for 2 to 2 1/2 hrs.
7. Strain stock when slightly cooled; chill.
8. Throw away chicken; no flavor remains in it.
9. Throw away gingerroot and onions.
10. Lift fat from top of cool stock before using.
11. Stock will keep in refrigerator for 3 or possibly 4 days.
12. Freeze if storing for a longer period.
13. Makes 7 to 8 c..

stewing chicken, water, gingerroot, green onions

Taken from cookeatshare.com/recipes/basic-stock-for-soups-79886 (may not work)