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1
For the Western Version:
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2
Rinse the chicken and set aside.
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3
In a stockpot, heat the vegetable oil over medium-high heat.
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4
Saute the onions, carrots, celery, garlic, and mushrooms until the vegetables are lightly browned.
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5
Add the chicken, wine, bay leaves, cloves (if using), peppercorns, and enough water to cover the chicken by at least 3 inches.
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6
Bring to a boil.
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7
Reduce the heat and simmer slowly, partially covered, for 1 1/2 to 2 hours, carefully skimming off any scum or froth that rises to the surface.
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8
Remove from the heat, cool slightly, and strain carefully.
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9
Refrigerate the stock and remove the fat layer.
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10
Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.
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11
For the Asian Version:
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12
Rinse the chicken and add to a stockpot along with the green onions and ginger.
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13
Add enough water to cover the chicken by at least 3 inches and bring to a boil.
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14
Reduce the heat and simmer slowly, partially covered, for 1 1/2 to 2 hours.
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15
Carefully skim off any scum or froth that rises to the surface.
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16
Remove from the heat, cool slightly, and strain carefully.
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17
Refrigerate the stock and remove the fat layer.
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18
Store, covered, in the refrigerator for up to 5 days or freeze for up to 3 months.
