1 stewing fowl about 5 pounds, or bones and carcasses of 2 chickens
3 1/2 quarts cold water or enough water to cover
1 slice fresh ginger 1/2 inch thick
2 tbsps. of rice wine
2 tsp. salt or to taste
1. Rinse the chicken. Put the chicken or carcasses in a large heavy pot and add water. Bring to boil and skim any foam that collects on top. Add the scallion, ginger slice, wine and salt.
2. Turn the heat to very low, cover and simmer gently for 3 hours. If the stock is maintained at a low simmer, it will remain clear. However once it is allowed to boil, it becomes cloudy. Pour the broth through a fine sieve, chill and then remove the fat. Freeze or store in the refrigerator.
1 cup of broth or stock = 1 bouillon cube dissolved in 1 cup boiling water