Gingery Chicken Stock
|Broiler fryer chicken||3 1⁄2 Pound (1 In Number)|
|Chicken parts||4 Pound (Such As Backs, Necks Or Wings)|
|Green onions/2 leeks||5 , cut in half, well rinsed|
|Ginger root piece||1 1⁄2 Inch, thinly sliced|
|Spring water/Tap water||5 Quart (Bottled Water)|
Rinse chicken and chicken parts under cool running water.
Remove fat pads.
Place all ingredients in a stockpot over medium-high heat.
When stock bubbles, reduce heat to low and simmer, uncovered, 30 minutes.
Occasionally skim off foam.
Do not boil or stir.
If desired, remove breast and thigh meat from whole chicken after 30 minutes; reserve for another use.
Continue simmering stock 1-1/2 to 2 hours.
Add water as needed.
Strain into a larger pan; discard solids.
For greater clarity, strain stock again through a strainer lined with several layers of dampened cheesecloth.
Cool stock, uncovered, 1 hour.