---------- 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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