Germaine Swanson's Chicken Soup

Ingredients

• 1 medium yellow onion, unpeeled
• 1 4-inch piece of fresh ginger
• 8 to 10 pounds chicken backbones
• 2 whole star anise pods
• 2 cinnamon sticks (each 2 inches long)
• 5 whole cloves
• ⅓ cup turbinado (raw) sugar
• 2 teaspoons salt

• Nutritional Information

  • Nutritional analysis per serving (22 servings)

    414 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 34 grams protein; 139 milligrams cholesterol; 341 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

about 5 quarts

Preparation

1. Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
2. Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef’s knife, smash ginger all over. This will release its full flavor.
3. Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
4. Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
5. Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.