Oriental Chicken Broth

• 4 chicken breast halves (carcass portion) or 1 chicken carcasses or 3 chicken backs
• 2 green onions, including part of the tops, cut into 1 inch lengths
• 2 14 inches gingerroot, slices
• 6 12 cups water
• 1 tablespoon chicken bouillon
• 34 teaspoon salt

1. Combine all ingredients in 3 quart saucepan.
2. Bring to a rolling boil.
3. Skim surface.
4. Reduce heat, cover and simmer 1 hour.
5. Strain broth.
6. If desired, make broth ahead, cover and refrigerate until chilled.
7. Remove any fat from surface before using.
8. Makes about 6 cups.
9. Variation- Add 1-2 teaspoons Cognac to each serving.

chicken, green onions, gingerroot, water, chicken bouillon, salt

Taken from www.food.com/recipe/oriental-chicken-broth-505518 (may not work)