Chicken Stock

• 5 to 6 pounds meaty chicken parts, including feet, if available
• 6 whole green onions, smashed
• 8 quarter-sized

Rinse the chicken and add to a stockpot along with the green onions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, partially covered, for 1½ to 2 hours. Carefully skim off any scum or froth that rises to the surface. Remove from the heat, cool slightly, and strain carefully. Refrigerate the stock and remove the fat