Rich Chicken Stock

Directions

1. 1

   7 1/2 lb Whole chicken and parts, -such as backs, feet, wings 6 qt Cold water 8 sl Unpeeled fresh ginger 8 Whole scallions, cut into -pieces

2. 2

   I emphasize this because it is so important a principle

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   Good stock, especially chicken stock, is necessary for the cuisine of Hong Kong, whose subtle flavors, fresh ingredients, and fast cook cook

4. 4

   Light, flavorful, and versatile chicken stock should be considered a staple, to set beside salt, cooking oil, or soy sauce

5. 5

   There are commercially prepared canned or cube stocks but many of them are of inferior quality, being either too salty or containing additiv

6. 6

   Make your own, it is the best

7. 7

   You can make a big batch and freeze it for your own use when needed

8. 8

   In making a good stock, here are a few rules to remember: * It is best to use about 50 percent bones and 50 percent meat