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|  | Chinese Chicken Broth
one 4 pound chicken, quartered
2 1/2 to 3 quarts of cold water
1 small onion, quartered
1/2 stalk celery, cut in chunks
3 carrots, peeled and thickly sliced
2 thin slices of fresh ginger root
1 tablespoon of sherry
1 teaspoon of salt
Place chicken in a heavy pan. Add cold water and bring to a boil. Skim the broth and reduce the heat. Cover and simmer 1 1/2 hours. Remove chicken from the broth and save for another use. Add onion, celery and carrots to the broth. Cover and simmer 20 minutes. Add ginger root, sherry and salt and simmer, covered, 10 minutes. Strain the broth and chill several hours in the refrigerator. Lift off the fat which have risen to the surface. Use as directed in recipes calling for chicken broth. You may place small amounts of broth in covered jars and freeze until needed. |
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