Nuoc Dung Ga Vietnamese Chicken Broth

The basis for Vietnamese soups and other dishes

• Ready In: 2 hrs
• Yields: 3 quarts

Ingredients

• 5  lbs roasting chickens, cut up
• 2  lbs  chicken bones
• 4  quarts cold water
• 1  ounce  fresh gingerroot, crushed
• 2  teaspoons salt

Directions

1. Discard the fat from the chicken.
2. Rinse chicken and bones with cold water and place in stockpot.
3. Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
4. Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
5. Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
6. Refrigerate up to 1 week or freeze if desired.
7. Skim fat from top if it congeals.