Chicken Stock

Ingredients

• 4 pounds chicken
• 7 cups water
• 1 large onion, halved
• 3 carrots, cut into 2 inch pieces
• 3 stalks celery
• 1 teaspoon grated fresh ginger
• 1 bay leaf
• salt to taste

Steps

1. Place chicken in a large stockpot; add enough water to cover. Bring to a boil over high heat; reduce to medium-low. Simmer for 1 hour.
2. Remove chicken from the pot; let cool. Remove skin and bones from meat. Return skin and bones to the pot; reserve meat for another use. Add onion, carrots, celery, ginger, bay leaf, and salt. Continue simmering, 3 to 4 hours.
3. Strain and cool stock, uncovered.
4. Defat stock. Use immediately or freeze.