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basic Chinese Chicken Stock 3 Pounds Chicken Backs, Necks, And Trimmings
16 Cups 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 Bring 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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