Instructions: Rinse the chicken an add to the stock pot along with the scallions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, carefully skimming off any scum, partially covered for 2 to 2 1/2 hours. Remove from the heat, cool slightly, and strain carefully. Chill the stock and remove the fat layer. Store covered in the refrigerator up to 5 days or frozen up to 2 months.

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