Chinese Chicken Soup Stock

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READY IN: 1hr 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the bones in a 12 quart stockpot and cover with water.
  • On high heat bring the bones barely to a simmer.
  • Do Not Boil (yet).
  • Foam and scum will form.
  • Again, do not boil.
  • Drain the bones, discarding water, and rinse the bones in fresh water.
  • Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
  • Bring to a simmer and cook 1 hour uncovered.
  • Strain the soup and discard the solids.
  • Remove the fat by chilling and skimming off.
  • Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.
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