Basic Stock for Soups
- 3 lb Stewing chicken
- 11 c 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 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.
Posted by Claire Carter. Courtesy of Fred Peters.
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.
Posted by Claire Carter. Courtesy of Fred Peters.
