Shelly's Recipe

CHINESE CHICKEN BROTH

Category: Soups

6 lbs 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 tsp salt, or to taste

Cut chicken wings at joints into 3rds; discard the loose fat from the backs and chop the back into large pieces. In a kettle of boiling water; blanch the chicken for 1 minute and drain in a colander. Rinse under cold water and rinse out the kettle, returning the chicken to it. Add the remaining ingredients and 24 cups cold water. Bring to a boil, skimming the froth and simmering the mixture for 3 hours. Strain the broth through a large sieve lined with triple thickness of rinsed and squeezed cheesecloth into a large bowl. Let the broth cool completely, uncovered, chill and remove the fat.