Basic Stock For Soups
Serves:
Ingredients:
3
lb
Stewing chicken
11
c
Water
5
ea
Gingerroot slices
3
ea
Green onions
Method:
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.