Chinese Chicken Soup Stock

Name: Chinese Chicken Soup Stock
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 4 1/2 quarts
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

Submitted by princess buttercup

"A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith."

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Ready In:: 1hr 35mins
Ingredients:: 3
Yields:: 4 1/2 quarts

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

directions

Place the bones in a 12 quart stockpot and cover with water.
On high heat bring the bones barely to a simmer.
Do Not Boil (yet).
Foam and scum will form.
Again, do not boil.
Drain the bones, discarding water, and rinse the bones in fresh water.
Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
Bring to a simmer and cook 1 hour uncovered.
Strain the soup and discard the solids.
Remove the fat by chilling and skimming off.
Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.