Step 1

Slice the ginger and the garlic width wise.

Step 2

Rinse the chicken and place in a large saucepan or stockpot. Pour in the water and add all the other ingredients in.

Step 3

Bring to a boil and skim off any scum that floats in the first 2-3 minutes. Reduce the heat and simmer, uncovered, for 3 hours.

Step 4

When done, strain, squashing down on the chicken and vegetables. Use or store as discussed.You can also simmer the stock for up to 6 hours for a thicker, more concentrated stock.