Preparation:
1.Place all ingredients in a large saucepan. Bring to a 2.boil skimming off any foam from top. Reduce heat. 3.Cover. Simmer for 2 to 2 1/2 hours. 4.Strain stock when slightly cooled; refrigerate. 5.Discard chicken; no flavor remains in it. Discard 6.gingerroot and onions. 7.Lift fat from top of cold stock before using. Stock 8.will keep in refrigerator for 3 or 4 days. Freeze if 9.storing for a longer period. | 