What You Will Need:
2 inch piece of ginger, peeled then grated
1 onion, chopped
5 cloves of garlic peeled then minced
zest of one lemon
4 stocks of celery, chopped
2 large carrots, chopped
1 whole chicken, giblets removed
9 cups of filtered water
2 tbs olive oil
1 tsp salt
In a large pot add the water, salt, chicken, onion, celery, and carrots. Bring to a boil
Lower the heat to simmer and cook for 1 hour 10 minutes untill the chicken is cooked through.
Remove the chicken and reserve for later use.
8 minutes before the stock is done, in a separate pot add the garlic, ginger, lemon zest, and olive oil. On a lower heat simmer the ginger until it becomes fragrant (about 8 minutes).
Pour the stock into the pot with the ginger through a strainer and simmer for 10 more minutes.
Allow the stock to cool.
The fat will rise to the top and can be skimmed off before cooking.
*You can use veal with this recipe and make a beautiful veal stock. Remove the ginger, lemon zest, olive oil, and chicken and replace with veal and 5 bay leaves.
For the veal stock you would just add all the ingredients to the same pot at one time and simmer till the veal is cooked through.