Basic Chinese Chicken Stock

Yield: about 4 quarts

Ingredients

• 3 pounds chicken backs, necks, and trimmings
• 16 cups cold water
• 12 whole black peppercorns
• 2 whole celery stalks with leaves
• 2 thin slices fresh ginger
• Salt, to taste

Instructions

1. Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour.
2. Skim the surface and strain the stock.
3. Chill and remove the fat from the top.