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 solids. Refrigerate overnight or until the fat has congealed on top (it’s the yellow blobs or yellow solid layer on top). Remove and discard the fat. After straining and defatting, return the stock to a clean pot and bring to a boil. Continue to boil uncovered until it is reduced by at least a third. Divide the stock into storage containers, and store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.
© 2004 John Ash. All rights reserved.