Chinese Chicken Broth
Bon Appetit
Chinese Chicken Broth
Bon Appetit
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6 pounds chicken wings and backs 3/4 cup rice wine or Scotch 8 large slices of gingerroot, each about 1/8 inch thick, flattened with side of cleaver 2 teaspoons salt, or to taste Directions: Cut the chicken wings at the joints into thirds, discard the loose fat from the backs, and chop the backs into large pieces. In a kettle of boiling water, blanch the chicken for 1 minute, drain it in a large colander, and rise it under cold water. Rinse out the kettle, return the chicken to it, and add the rice wine, the gingerroot, the salt, and 24 cups cold water. Bring the liquid to a boil, skimming the froth, and simmer the mixture, skimming the froth, for 3 hours. Strain the broth through a large sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a large bowl. Let the broth cool completely, uncovered, chill it, and remove the fat. Broth may be made 3 days in advance and kept covered and chilled, or it may be frozen. Makes about 12 cups.
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