Chicken Stock with Ginger and Scallions

Name: Chicken Stock with Ginger and Scallions
Yield: Makes about 2 quarts
Cuisine: Asia, Asian
Ingredients: 1 tablespoon, vegetable oil; 4 pounds, whole chicken legs, or backs and wing tips, cut into 2-inch pieces; 1 chunk, unpeeled ginger (about 1 inch), sliced thin and lightly smashed (see illustration below); 2 , medium scallions, halved lengthwise and lightly smashed; 2 quarts, boiling water; 2 teaspoons, salt

Main Courses
Asia
Asian
Poultry
Chicken
Soups

For showstopping soups, you need to start with a flavorful base.

SERVES Makes about 2 quarts

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