Recipe - Chicken Stock - Great Chefs

7 pound Chicken backbones and wings
1 sl Ginger fresh, about 11/2
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini