Chinese Chicken Stock

• 5 lbs chicken backs (preferably both) or 5 lbs chicken necks (preferably both)
• 1 large onion, peeled & roughly chopped
• 3 scallions, halved
• 3 carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 12 head garlic (about 5-8 cloves)
• 8 slices gingerroot
• 13 cup mixed herbs (cilantro, basil, parsley, etc)
• 5 black peppercorns
• 1 tablespoon sea salt
• 12 cup rice wine
• 20 cups water (1.25 gallons)

1. Place all ingredients in a large stockpot, adding a little more water, if needed, to cover the rest of the ingredients by about an inch.
2. Bring to a boil over medium-high heat; reduce heat and simmer very gently (the broth will be cloudy if you let it continue to boil) for 3 hours, occasionally skimming surface to remove any foam or impurities that rise to the top.
3. Strain into a container and cool to room temperature before refrigerating (if placed directly into the fridge without cooling, it will sometimes go sour).
4. If you want a more intensely flavored stock, return the stock to the pot after it has cooled and simmer over low heat until the volume is reduced by half.

chicken backs, onion, scallions, carrots, stalks celery, garlic, gingerroot, mixed herbs, black peppercorns, salt, rice wine, water

Taken from www.food.com/recipe/chinese-chicken-stock-175394 (may not work)