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Recipe by: corbi
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See below ingredients and instructions of the recipe
7 lb Chicken backbones and wings
1 sl Ginger - fresh, about 1-1/2
-inches, smashed
4 Clove garlic
4 Green onions - halved
-crosswise (4 to 5
-scallions)
2 md Onions - quartered
3 Ribs celery - halved
-lengthwise
1. In a stockpot, bring 3 quarts of water to a boil. Add the chicken
parts and boil for 1 minute. Pour off the water and run cold water
over the chicken; drain well.
2. Return the chicken to the stockpot. Add 3 quarts of cold water
and the ginger, garlic, green onions, onions and celery. Cover and
bring to a boil over high heat. Reduce the heat to moderately low,
cover partially and simmer for 4 hours.
3. Strain the broth through a colander set over a large bowl;
discard the chicken and vegetables. Refrigerate the stock for up to 3
days. Skim off the fat before using. (The stock can be frozen for up
to 1 month.)
Makes about 2 Quarts.
Recipe from Food Wine, November, 1991.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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