Chinese chicken broth

The classic Chinese broth is a completely versatile piece. It is even suitable for Jewish-Russian chicken noodles, not to mention any Asian soups, which, in principle, should be cooked in broth. Take your time for it, especially since you will have to stand next to the pan for a maximum of 20 minutes.

Ingredients

• 1.5 kg chicken carcasses, necks and wings
• 2 chicken thighs
• 5 cm fresh ginger root
• 3-4 cloves of garlic
• 3-4 feathers of green onions (white part plus 4 cm green)
• pinch of sugar
• salt

Directions

1. Place well-washed bones and chicken pieces into a very large saucepan (at least 6 liters). Pour in about 4 liters of good drinking water. Bring to a boil over medium heat and add a pinch of sugar.
2. Without letting the broth boil (reduce heat to minimum), remove all foam that rises to the surface without touching the meat and bones. Foam will form in about 15 minutes.
3. Cut the ginger, without peeling, diagonally into slices approximately 1.5 cm thick. Cut the green onion into the same slices. Crush the garlic lightly without peeling.
4. Add ginger, green onions and garlic to the broth and season with salt. Leave on low heat, without covering, so that the broth does not boil, for at least 2.5 hours, preferably 4 hours. If you want, chicken thighs after 30-40 minutes. you can remove, cut the meat for eating, and return the bones to the pan.
5. Cool the finished broth and strain - first through a colander, and then through the finest sieve or cheesecloth. If you want to completely remove the fat from the broth, put it in the refrigerator for a couple of hours - the fat will solidify with a crust.