- 1 tablespoon vegetable oil
- 1 whole chicken , breast meat removed on the bone, split, and reserved; remaining chicken 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
Http://www.cooksillustrated.com. Makes About 2 Quarts. Choose This Stock When You Want To Have Some Breast Meat In Your Soup.
Group RecipesView Full Recipe