Chinese Chicken Soup Stock

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 5 lbs chicken backs (or both) or 5 lbs chicken necks (or both)
• 2 slices fresh ginger, each the size of a 25 cent piece
• 2 chinese preserved turnip or 2 preserved radish, in balls, coarsely chopped and rinsed with fresh water

Recipe

• 1 place the bones in a 12 quart stockpot and cover with water.
• 2 on high heat bring the bones barely to a simmer.
• 3 do not boil (yet).
• 4 foam and scum will form.
• 5 again, do not boil.
• 6 drain the bones, discarding water, and rinse the bones in fresh water.
• 7 add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• 8 bring to a simmer and cook 1 hour uncovered.
• 9 strain the soup and discard the solids.
• 10 remove the fat by chilling and skimming off.
• 11 note: dried turnip ball is found in oriental markets and a must in making good chinese stock.