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“A request for Chinese Chicken Stock. From the book The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome by Jeff Smith.”
1hr 35mins
4 1/2 quarts

Ingredients Nutrition


  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.

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