Germaine Swanson's Chicken Soup

1. 1

   Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.

2. 2

   Cut the ginger in half lengthwise.

3. 3

   Using a side of a heavy cleaver or chef's knife, smash ginger all over.

4. 4

   This will release its full flavor.

5. 5

   Skin chicken bones, and rinse well.

6. 6

   Place bones, onion, ginger and spices in a large soup pot.

7. 7

   Add 3 gallons of water, and bring to a boil over high heat.

8. 8

   Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.

9. 9

   Strain stock through a fine sieve, and discard the solids.

10. 10

    Refrigerate overnight.

11. 11

    Next day, remove all fat from the surface.

12. 12

    Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.