Instructions: 1. Chop chicken carcass in chunks. Slice ginger root. Place both in a saucepan with pork bones, leek and cold water; bring to a boil. Reduce heat immediately and skim the surface; then simmer, uncovered, 2 to 4 hours.

Discard bones.

2. Dice vegetables. Add to stock and simmer, covered, about 15 minutes.

During the last 5 minutes, add salt. Strain off vegetables and skim off fat.

VARIATIONS: For the leek, substitute 2 scallion stalks.

Use only 1/2 pound pork bones (preferably ribs). Add 1 chicken gizzard, cut up, 2 chicken feet, cleaned and skinned, a small piece of ham, and 1 cup bamboo shoots, sliced. Place all ingredients except ham and bamboo shoots in cold water to cover. Bring to a boil. Let boil 3 to 4 minutes.

Pour off the liquid and discard. Then pick up step 1, adding the ham and bamboo shoots.

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