Chinese Chicken Soup Stock

1. 1

   Place the bones in a 12 quart stockpot and cover with water.

2. 2

   On high heat bring the bones barely to a simmer.

3. 3

   Do Not Boil (yet).

4. 4

   Foam and scum will form.

5. 5

   Again, do not boil.

6. 6

   Drain the bones, discarding water, and rinse the bones in fresh water.

7. 7

   Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.

8. 8

   Bring to a simmer and cook 1 hour uncovered.

9. 9

   Strain the soup and discard the solids.

10. 10

    Remove the fat by chilling and skimming off.

11. 11

    Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

* Per serving · 4 servings · Values may vary.

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