💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › basic-stoc… captured on 2022-06-11 at 21:53:25.
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Title: BASIC STOCK FOR SOUPS
Categories: Chinese, Soups, Chicken
Yield: 7 servings
3 lb Stewing chicken
11 c Water
5 ea Gingerroot slices
3 ea 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.
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