Chinese Chicken Stock

Directions

1. 1
   Put the chicken in a large stockpot and place over medium heat.Toss in the green onions, garlic, ginger, onion, and peppercorns.
2. 2
   Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch.Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically.Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat.Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first.