Chinese Chicken Soup Stock

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

• Ready In: 1 hr 35 mins
• 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

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.