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Chicken Stock - Chinese
Yields: 2 serving(s)
Ingredients
- 7 pound(s) chicken backbones and wings
- 1 slice(s) ginger - fresh, about 1-1/2 inches, smashed
- 4 clove garlic
- 4 green onions - halved crosswise (4 to 5 scallions)
- 2 medium onions - quartered
- 3 ribs celery - halved lengthwise
Directions
- 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.
- 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.
- 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.
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