Chinese Ginger Chicken Soup

1. Remove skin from a 3-pound whole chicken.
2. Place whole in 10 quart pot and cover with water. Bring to boil, the turn down to a simmer.
3. Add 5 scallions, sliced lengthwise and into halves, to the pot.
4. Cut 1 fresh ginger root in half and slice into slivers about 1/2 inch long and 1/16 inch wide. Add to pot.
5. Simmer chicken, scallions, ginger for 1 1/2 hours, covered.
6. When finished, remove chicken and debone. Return chicken chunks to pot. (Add salt to taste if you wish.)

		See also:
		Grammy Ethel’s Chicken Soup Congee