DIRECTIONS:
-
Place the chicken in a 6 quart heavy pot and pour in enough cold water
to cover the chicken (about 4 quarts).
-
Drop in the ginger slices and cut-up scallions.
-
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.
-
Reduce the heat to low and simmer the chicken for about 2 hours, or until
it is tender and almost falling apart.
-
Remove the chicken from the stock and set aside for another use.
-
Strain the stock through a fine sieve into a large bowl, cool, then refrigerate.
-
The fat that will congeal on the surface can be removed in large pieces
and discarded.
|
