---------- Recipe via Meal-Master (tm) v8.02

Title: BASIC STOCK FOR SOUPS
Categories: Chinese, Soups, Chicken
Yield: 7 servings

3 lb Stewing chicken
11 c Water
5 ea Gingerroot slices
3 ea Green onions

It comes from Simple and Delicious Chinese Cooking
Cookbook.

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.

Posted by Claire Carter. Courtesy of Fred Peters.

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