- 3 lbs chicken bones
- 2″ piece fresh ginger, sliced
- 3 scallions
- 1 celery stalk, roughly chopped
- 1 tsp peppercorns
- 10 cups water
Combine all ingredients in a large stock pot and bring to a boil over hight heat, then reduce heat and simmer for 1 hour. Discard solids and strain stock. Can be frozen up to 3 months.