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Ingredients
- 5 lb Chicken backs and necks
- 2 slc Fresh ginger root about quarter size
- 2 x Chinese dry turnip balls see * Note
Directions
- * Note: Preserved turnip or possibly use preserved radish (both found in Oriental markets), coarsely minced and rinsed with fresh water.
- Place the chicken parts in a 12-qt stockpot and cover with water. On high heat bring the bones barely to a simmer. We don't want to cook the soup yet, so don't let it do more than just simmer.
- Foam and scum will form on the top of the pot. You don't want this to boil.
- Drain the bones, discarding the water, and rinse well with cool water. Add in 1 qt of fresh water for each lb. of bones, along with the ginger and rinsed dry turnip. Bring to a simmer and cook 1 hour, uncovered.
- Strain the soup stock and throw away the solids. Remove the fat by chilling the stock overnight and removing the fat when it has congealed.
- This recipe makes about 4 1/2 qts of soup stock.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4g | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.07g | 0% |
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