Chicken Stock
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INGREDIENTS A 5-pound stewing chicken (or substitute 5 pounds chicken necks, backs or uncooked
bones)
2 slices peeled fresh ginger root, each about 1-inch in diameter and ½-inch thick
1 scallion, including green top, cut into 1-inch lengthsTO COOK
Place the chicken in a 6-quart heavy pot and pour in enough cold water to cover the chicken (about 4 quarts). Drop in the ginger slices and cup-up scallions. Bring the water to a boil over high heat, skim the surface of any scum or foam that rises to the top, then partially cover the pot.
Reduce the heat to low and simmer the chicken for about 2 hours, or until it is tender and almost falling apart. Remove the chicken from the stock and set aside for another use, such as in Chicken Congee. Strain the stock through a fine sieve into a large bowl, cool, then refrigerate. The fat that will congeal on the surface can be removed in large pieces and discarded.
Makes about 3 quarts