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Whole Chicken (1)
in a stockpot, then fill the pot with just enough
Water (12 cups)
to cover the chicken.
Scallions (3 stalks)
Fresh Ginger (1 in)
to the pot.
Simmer over low heat for 3 to 4 hours, skimming the froth from the surface from time to time.
Allow to cool slightly, then remove the chicken and vegetables from the pot.
Pour through a fine mesh strainer, and into jars, containers or storage bags.
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