Basic Chinese Chicken Stock
3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to taste
Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour.
Skim the surface and strain the stock.
Chill and remove the fat from the top.
Makes about 4 quarts.