Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

7 lb Chicken backbones and wings -crosswise (4 to 5
1 sl Ginger - fresh, about 1-1/2 -scallions)
-inches, smashed 2 md Onions - quartered
4 Clove garlic 3 Ribs celery - halved
4 Green onions - 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.

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