The Wisdom of the Chinese Kitchen
One 4-pound chicken
2 teaspoons salt
2 slices ginger, 1/2 inch thick
Remove any fat pockets from the chicken and rub the chicken all over with salt. Remove as much skin as possible, and rinse the chicken under cold water. Place the chicken in a pot large enough to hold it and add 10 cups cold water, then place it over medium high heat. As the water heats, skiim the scum that rises to the surface, adjusting the heat so the broth never boils; skim until most of the scum has been removed. Add the ginger, and bring toa boil over high heat. Cover, reduce heat to low, and simmer 3 to 4 hours. Allow it to cool and then strain the broth, discarding the chicken and ginger; cover the broth and refrigerate. The next day, remove the hardened fat on top. Salt is not added, on the assumption that it will be added to the dish in which the broth is used.
*I do not rub the chicken with salt. I add 1-2 tsp salt to the broth when it is done. My ginger slices are smaller also so it doesn't overpower the taste. I boiled for about an hour then removed the chicken breast to be used in another meal and let the rest boil for a bit longer. Found it didn't need to boil for a full 3 to 4 hours, if in a hurry.
