Title: Chicken stock - chinese
 Categories: Chinese, Chicken
      Yield: 2 Servings
 
      7 lb Chicken backbones and wings
      1 sl Ginger - fresh, about 1-1/2
           -inches, smashed
      4    Clove garlic
      4    Green onions - halved
           -crosswise (4 to 5
           -scallions)
      2 md Onions - quartered
      3    Ribs celery - halved
           -lengthwise
 
  1.  In a stockpot, bring 3 quarts of water to a boil. Add the chicken
  parts and boil for 1 minute.  Pour off the water and run cold water
  over the chicken; drain well.
  
  2.  Return the chicken to the stockpot.  Add 3 quarts of cold water
  and the ginger, garlic, green onions, onions and celery. Cover and
  bring to a boil over high heat. Reduce the heat to moderately low,
  cover partially and simmer for 4 hours.
  
  3.  Strain the broth through a colander set over a large bowl;
  discard the chicken and vegetables. Refrigerate the stock for up to 3
  days. Skim off the fat before using. (The stock can be frozen for up
  to
        1    month.)
  
  Makes about 2 Quarts.
  
  Recipe from Food & Wine, November, 1991.