The Asian or Chinese Approach

• 6 to 8 pounds meaty chicken parts, including legs, wings, backs, etc.
• 6 half-dollar-size slices of fresh ginger, smashed with the side of a cleaver or knife

Rinse the Chicken parts and place in a large, deep pot. Add the ginger, scallions or onions, and water, and bring just to a boil. Immediately reduce the heat and gently simmer, without boiling, partially covered for 2 to 3 hours, skimming any foam from the surface. Remove the pot from the heat, allow the stock to cool (for safety in pouring), and strain through a fine mesh strainer. Discard the