chicken stock #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.

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.) Makes about 2 Quarts.

Recipe from Food & Wine, November, 1991.