Recipe - Basic Stock For Soups

3 pound Stewing chicken
11 cup Water
5 Gingerroot slices
3 Green onions

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 One half 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