Nuoc Dung Ga Vietnamese Chicken Broth

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 5 lbs roasting chickens, cut up
• 2 lbs chicken bones
• 4 quarts cold water
• 1 ounce fresh gingerroot, crushed
• 2 teaspoons salt

Recipe

• 1 discard the fat from the chicken.
• 2 rinse chicken and bones with cold water and place in stockpot.
• 3 add the water and ginger; bring to boil. (if needed skim foam from surface until it stops forming.).
• 4 reduce heat to low and simmer for 2 hours. (make sure it does not boil again just simmers.).
• 5 remove chicken and bones; then add the salt and set aside to cool; strain broth.
• 6 refrigerate up to 1 week or freeze if desired.
• 7 skim fat from top if it congeals.