Chicken Stock - Chinese Recipe

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, 199 1.