Chicken Stock with Ginger (Tori No Sumashi-jiru)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
5 quarts N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 (3-1/2 to 4 lb) chicken 2 to 3 lbs chicken parts (backs, necks, wings) 5 green onions or 2 leeks, halved and well rinsed
4 (1/4-inch-thick) slices peeled gingerroot, crushed about 5 quarts bottled spring water or tap water



1 Rinse chicken and chicken parts under cool running water. Remove any fat pads. Place all ingredients in a stockpot over medium-high heat. When stock bubbles, immediately reduce heat to low. Simmer, uncovered, 30 minutes, skimming off foam that forms on top. Do not boil or stir stock. After 30 minutes, remove breast and thigh meat from whole chicken if desired; reserve for another use. Continue simmering stock 1-1/2 to 2 hours longer. If water level becomes low, add a little more water.
2 Strain into a large pan; discard solids. For greater clarity, stock can be strained again through a strainer lined with several layers of dampened cheesecloth. Cool stock, uncovered, 1 hour. Refrigerate up to 3 days. Skim off surface fat before using stock. Stock should be brought to a boil before use. Defatted stock can also be kept frozen in smaller amounts for 1 to 2 months. To concentrate stock flavor, boil it to reduce by 1/3 to 1/2. Add salt as needed or as suggested in recipes.

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