Chinese Chicken Soup Stock - cooking recipe

Ingredients

5 lbs chicken backs (or both) or 5 lbs chicken necks (or both)
2 slices fresh ginger, each the size of a 25 cent piece
2 chinese preserved turnip or 2 preserved radish, in balls, coarsely chopped and rinsed with fresh water

Preparation

Place the bones in a 12 quart stockpot and cover with water.
On high heat bring the bones barely to a simmer.
Do Not Boil (yet).
Foam and scum will form.
Again, do not boil.
Drain the bones, discarding water, and rinse the bones in fresh water.
Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
Bring to a simmer and cook 1 hour uncovered.
Strain the soup and discard the solids.
Remove the fat by chilling and skimming off.
Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.