Servings
7 s
Ingredients
- 3 pounds Stewing chicken
- 11 cups Water
- 5 Gingerroot slices
- 3 Green onions
Directions
- It comes from Simple and Delicious Chinese Cooking Cookbook.
- Place all ingredients in a large saucepan.
- Bring to a boil skimming off any foam from top.
- Reduce heat.
- Cover.
- Simmer for 2 to 2 1/2 hours.
- Strain stock when slightly cooled; refrigerate.
- Discard chicken; no flavor remains in it.
- Discard gingerroot and onions.
- Lift fat from top of cold stock before using.
- Stock will keep in refrigerator for 3 or 4 days.
- Freeze if storing for a longer period.
- Makes 7 to 8 cups.
- Posted by Claire Carter.
- Courtesy of Fred Peters.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini