1. Place the bones in a 12 quart stockpot and cover with water. 2. On high heat bring the bones barely to a simmer. 3. Do Not Boil (yet). 4. Foam and scum will form. 5. Again, do not boil. 6. Drain the bones, discarding water, and rinse the bones in fresh water. 7. Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip. 8. Bring to a simmer and cook 1 hour uncovered. 9. Strain the soup and discard the solids. 10. Remove the fat by chilling and skimming off. 11. Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
