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Basic Stock For Soups

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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