Nuoc Dung Ga Vietnamese Chicken Broth

• 5 lbs roasting chickens, cut up
• 2 lbs chicken bones
• 4 quarts cold water
• 1 ounce fresh gingerroot, crushed
• 2 teaspoons salt

1. Discard the fat from the chicken.
2. Rinse chicken and bones with cold water and place in stockpot.
3. Add the water and ginger; bring to boil.
4. (If needed skim foam from surface until it stops forming.
5. ).
6. Reduce heat to low and simmer for 2 hours.
7. (Make sure it does NOT boil again just simmers.
8. ).
9. Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
10. Refrigerate up to 1 week or freeze if desired.
11. Skim fat from top if it congeals.

roasting chickens, chicken, cold water, fresh gingerroot, salt

Taken from www.food.com/recipe/nuoc-dung-ga-vietnamese-chicken-broth-201939 (may not work)