---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN STOCK - CHINESE
 Categories: Chinese, Chicken
      Yield: 2 servings
 
      7 lb Chicken backbones and wings
      1 sl Ginger - fresh, about 1-1/2
           -inches, smashed
      4    Clove garlic
      4    Green onions - halved
           -crosswise (4 to 5
           -scallions)
      2 md Onions - quartered
      3    Ribs celery - halved
           -lengthwise
 
  1.  In a stockpot, bring 3 quarts of water to a boil.
  Add the chicken parts and boil for 1 minute.  Pour off
  the water and run cold water over the chicken; drain
  well.
  
  2.  Return the chicken to the stockpot.  Add 3 quarts
  of cold water and the ginger, garlic, green onions,
  onions and celery.  Cover and bring to a boil over
  high heat.  Reduce the heat to moderately low, cover
  partially and simmer for 4 hours.
  
  3.  Strain the broth through a colander set over a
  large bowl; discard the chicken and vegetables.
  Refrigerate the stock for up to 3 days. Skim off the
  fat before using.  (The stock can be frozen for up to
  1 month.)
  
  Makes about 2 Quarts.
  
  Recipe from Food & Wine, November, 1991.
 
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