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Basic Chinese Chicken Stock

Basic Chinese Chicken Stock

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

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

Makes about 4 quarts

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