Ginger Chicken Stock

• 6 to 8 pounds (2.7 kg to 3.6 kg) meaty chicken parts
• 6

Rinse the chicken parts and place in a deep pot. Add the rest of the ingredients and bring to a boil and immediately reduce the heat. Gently simmer, partially covered, without boiling, for 2 to 3 hours, skimming any foam from the surface. Proceed as above. After straining and defatting, return stock to a clean pot and bring to a boil. Continue to boil uncovered until it is reduced by at least a