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| RECIPE FOR BASIC STOCK FOR SOUPS |
Title: Basic Stock For Soups
Category: Chinese Soups Chicken Soups-stews
Serves: 7
Ingredients:
| 3.00 | lb | Stewing chicken | | 11.00 | c | Water | | 5.00 | ea | Gingerroot slices | | 3.00 | ea | Green onions |
Instructions:
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.
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