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Chicken Stock
(Time Life Books)
makes about 3 quarts
ˇ 5-pound stewing chicken (or substitute 5 pound chicken necks, backs or uncooked bones)
ˇ 1 scallion, including the green top, cut into 1-inch lengths
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ˇ 2 slices peeled fresh ginger root, each about 1 inch in diameter and 1/2 inch thick
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TO COOK: Place the chicken in a 6-quart heavy pot and add cold water to cover chicken (about 4 quarts). Drop in ginger slices and cut-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 other uses. Strain the stock through a fine sieve into a large bowl, cool, then refrigerate. The fat will congeal on the surface and can be removed in large pieces and discarded. |
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