Recipe for cooking basic chinese chicken stock
Recipes from China :: Chinese Soups and Stews
3 lbs. chicken backs, necks, and trimmings 16 c. cold water 12 whole black peppercorns 2 whole celery stalks with leaves 2 thin slices fresh ginger Salt, to taste Combine all ingredients in a large pot and let it come to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top. Makes about 4 quarts.
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