Lunch: Gingered Chicken Stock

Many cultures consider chicken soup to be a panacea for many illnesses or conditions, from a cold to homesickness to a case of the "blues." This fragrant stock will produce soups that restore and renew the spirit.

Ingredients

5 c. Chicken Stock
3 scallions
2 star anise
1 piece peeled fresh gingerroot
1 tsp. Chinese peppercorns (optional)

Instructions

Combine the stock, scallions, star anise, ginger, and peppercorns (if using) in a 2-quart saucepan and heat to boiling over medium-high heat. Reduce the heat to low and simmer, covered, 20 minutes.
Strain the stock through a fine sieve lined with a double layer of cheesecloth into another saucepan or a heat-safe glass measure. Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer. Nutritional information is based on a 1-cup serving.

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