Preparation:
* Note: Preserved turnip or use preserved radish (both found in Oriental markets), coarsely chopped and rinsed with fresh water.
Place the chicken parts in a 12-quart stockpot and cover with water. On high heat bring the bones barely to a simmer. We do not want to cook the soup yet, so do not let it do more than just simmer.
Foam and scum will form on the top of the pot. You do not want this to boil.
Drain the bones, discarding the water, and rinse well with cold water. Add 1 quart of fresh water for each pound of bones, along with the ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered.
Strain the soup stock and discard the solids. Remove the fat by chilling the stock overnight and removing the fat when it has congealed. This recipe makes about 4 1/2 quarts of soup stock. |
