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| RECIPE FOR CHICKEN STOCK - CHINESE |
Title: Chicken Stock - Chinese
Category: Chinese Chicken -game
Serves: 2
Ingredients:
| 7.00 | lb | Chicken backbones and wings | | 1.00 | sl | Ginger - fresh, about 1-1/2 | | | inches, smashed | | 4.00 | | Clove garlic | | 4.00 | | Green onions - halved | | | crosswise (4 to 5 | | | scallions) | | 2.00 | md | Onions - quartered | | 3.00 | | Ribs celery - halved | | | lengthwise |
Instructions:
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, 199 1.
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