---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BASIC STOCK FOR SOUPS
  Categories: Chinese, Soups, Chicken
       Yield: 7 servings
  
       3 lb Stewing chicken
      11 c  Water
       5 ea Gingerroot slices
       3 ea Green onions
  
   It comes from Simple and Delicious Chinese Cooking
   Cookbook.
   
   Place all ingredients in a large saucepan.  Bring to a
   boil skimming off any foam from top.  Reduce heat.
   Cover.  Simmer for 2 to 2 1/2 hours.
   
   Strain stock when slightly cooled; refrigerate.
   Discard chicken; no flavor remains in it. Discard
   gingerroot and onions.
   
   Lift fat from top of cold stock before using.  Stock
   will keep in refrigerator for 3 or 4 days.  Freeze if
   storing for a longer period.
   
   Makes 7 to 8 cups.
   
   Posted by Claire Carter. Courtesy of Fred Peters.
  
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