Chinese Chicken Broth

The importance of using good broth for Chinese cooking (and really, any cooking) cannot be overstated. This simple broth—flavored with ginger, garlic, scallions, and cilantro—makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.

• 1 4-lb. whole chicken, trimmed of excess fat and quartered, giblets reserved (except liver)
• 1 lb. chicken wings
• 2 medium yellow onions, quartered
• 1 cup coarsely chopped fresh cilantro
• 1 4-inch piece fresh ginger, peeled, cut into thirds, and smashed
• 4 medium scallions, cut crosswise into thirds
• 3 medium cloves garlic, peeled
• 1/2 tsp. white peppercorns
• Kosher salt

In a 10-quart stockpot, bring 2 quarts of water to a boil. Add the quartered chicken, giblets, and chicken wings; return to a boil. Boil for 2 minutes to bring any impurities to the surface. Pour off the water and run cold water into the pot to rinse the chicken; pour off the water again.

Add 4 quarts of fresh cold water along with the onions, cilantro, ginger, scallions, garlic, and peppercorns. Cover and bring to a boil. Turn the heat down, partially cover, and simmer for 3 hours, skimming off foam as necessary.

Strain over a large bowl or pot, discarding the solids. Season to taste with salt. Let cool before using or storing.