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Soups and Stews | |
| 2 pounds (908 grams) chicken backs and neck or wings or a combination One 4-ounce (113-gram) piece fresh ginger, sliced 4 scallions, coarsely chopped, plus 2 scallions, thinly sliced, for garnish 1 head garlic, halved crosswise 1 carrot, coarsely chopped 1 stalk celery, coarsely chopped 2 teaspoons whole black peppercorns | |
| Into a medium Dutch oven, add the chicken, ginger, coarsely chopped scallions, garlic, carrot, celery and black peppercorns. Add cold water to cover the chicken by an inch (about 4 quarts/16 cups). Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered, for 2 hours, skimming any foam that rises to the surface as it cooks Place a large cheesecloth-lined colander over a large bowl or heat-resistant pitcher and strain the broth, discarding the solids. Portion as desired and freeze/use. | |
Unrated | |
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