---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN STOCK - CHINESE
  Categories: Chinese, Chicken
       Yield: 2 servings
  
       7 lb Chicken backbones and wings
       1 sl Ginger - fresh, about 1-1/2
            -inches, smashed
       4    Clove garlic
       4    Green onions - halved
            -crosswise (4 to 5
            -scallions)
       2 md Onions - quartered
       3    Ribs celery - halved
            -lengthwise
  
   1.  In a stockpot, bring 3 quarts of water to a boil.
   Add the chicken parts and boil for 1 minute.  Pour off
   the water and run cold water over the chicken; drain
   well.
   
   2.  Return the chicken to the stockpot.  Add 3 quarts
   of cold water and the ginger, garlic, green onions,
   onions and celery.  Cover and bring to a boil over
   high heat.  Reduce the heat to moderately low, cover
   partially and simmer for 4 hours.
   
   3.  Strain the broth through a colander set over a
   large bowl; discard the chicken and vegetables.
   Refrigerate the stock for up to 3 days. Skim off the
   fat before using.  (The stock can be frozen for up to
   1 month.)
   
   Makes about 2 Quarts.
   
   Recipe from Food & Wine, November, 1991.
  
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