China Moon Double Chicken Stock

Step 1

Rinse chicken bones under cold running water.

Step 2

Place rinsed chicken bones in a heavy 8-quart stock pot.

Step 3

Add the cold water and set pot over high heat.

Step 4

Bring to a near boil.

Step 5

Reduce heat and simmer for 10 minutes or until there is a thick foam on the surface.

Step 6

Skim off and discard the foam.

Step 7

Add remaining ingredients and simmer (very low simmer) for 3-4 hours or until the liquids are reduced by about half.

Step 8

DO NOT BOIL.

Step 9

Strain finished stock through several layers of cheesecloth.

Step 10

Refrigerate overnight and skim off the congealed fat.

Step 11

This makes about about 12 cups.

Step 12

The second day use this stock (warning: do not substitute canned) in place of 12 cups of water to repeat the entire stock making process.