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Chicken Stock
(Chi - T'ang)
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| What You Need: |
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A 5-pound stewing chicken (or substitute 5 pounds chicken necks, backs or uncooked bones)
2 slices peeled fresh ginger root, each about 1 inch in diameter and ˝ inch thick
1 scallion, including the green top, cut into 1-inch lengths
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| How To Cook: |
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1. Place the chicken in a 6-quart heavy pot and pour in enough cold water to cover the chicken (about 4 quarts).
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2. Drop in the ginger slices and cut-up scallions.
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3. Bring the water to a boil over high heat, skim the surface of any scum or foam that rises to the top, then partially cover the pot.
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4. Reduce the heat to low and simmer the chicken for about 2 hours, or until it is tender and almost falling apart.
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5. Remove the chicken from the stock and set aside for another use, such as in chicken congee.
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6. Strain the stock through a fine sieve into a large bowl, cool, then refrigerate.
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7. The fat that will congeal on the surface can be removed in large pieces and discarded.
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