Bean Posted February 15, 2006 01:09 PM
Chinese Soup Stock

Makes a dense, rich broth. Cook several at a time and freeze in airtight freezer bags to make a quick and accessible base to any soup.


Uncooked bones, wings, or other meaty bits
ginger, to taste
scallions, white parts only, to taste
garlic cloves, minced, to taste
salt and pepper, to taste


Add meaty bits to water. Simmer, uncovered, for forty minutes without stirring. Turn down to the lowest heat (while still simmering); add ginger, white scallion parts, minced garlic cloves, salt and pepper.

Simmer on low heat for 2 to 4 hours (depending on how much water is used). Skim the fat from the top at least twice, more the longer you simmer. Strain broth through a fine sieve or muslin and freeze .