Chicken Stock from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Name: Chicken Stock from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
Ingredients: ½ cup fried onions from Onion Oil; ½ cup boxthorn seeds, soaked in hot water to cover for 10 minutes and drained; 3 tablespoons salt; 4 onions, quartered; 1 bunch scallions, cut crosswise into thirds; 4 ounces fresh coriander sprigs, cut into 3 inch lengths (about 1 cup); 4 pounds chicken wings; 2 whole chickens with giblets (about 8 pounds total), cleaned (see sidebar) and each bird quartered; 6 whole garlic cloves, peeled; 8 ounces fresh ginger, unpeeled, cut into 3 equal pieces and lightly smashed; 12½ quarts water

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In a large stockpot, bring 4 quarts of the water to a boil. Add the chicken quarters, giblets, and wings and allow the water to return to a boil. Boil for 2 minutes. This will bring the blood and j...

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Ingredients

½ cup fried onions from Onion Oil
½ cup boxthorn seeds, soaked in hot water to cover for 10 minutes and drained
3 tablespoons salt
4 onions, quartered
1 bunch scallions, cut crosswise into thirds
4 ounces fresh coriander sprigs, cut into 3 inch lengths (about 1 cup)
4 pounds chicken wings
2 whole chickens with giblets (about 8 pounds total), cleaned (see sidebar) and each bird quartered
6 whole garlic cloves, peeled
8 ounces fresh ginger, unpeeled, cut into 3 equal pieces and lightly smashed
12½ quarts water