Chinese Chicken Soup
|Chicken necks and backs||3 Pound|
|Ginger slice||3 (Fresh)|
Place the chicken in a large kettle, and cover with cold water.
Bring to a light simmer.
When a scum begins to form on the water, drain the kettle completely, and rinse the bones.
Cover with ftesh cold water, and add the ginger and turnip ball if desired.
Bring to a light boil, and simmer for 2 hours.
Drain, and skim the stock.