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Published 1986
Many Japanese soups are made from a clear chicken broth that may be more appealing to you than the traditional sea-flavored basic stock. This chicken broth is not difficult to make, though it does take more time than basic dashi. It may be frozen successfully for up to 1 month.
Put the water in a very large pot, and add the chicken bones and meat. Peel the ginger and cut the leeks or scallions into