Basic Chinese Chicken Stock

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  • 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


  1. Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour.
  2. Skim the surface and strain the stock.
  3. Chill and remove the fat from the top.

Makes about 4 quarts.

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