4 pounds chicken wings, backs and necks 12 cups water 1 (1-inch) piece ginger, sliced 2 green onions, cut into 4-inch pieces 1 star anise Salt

Step 1 Wash the chicken, place it in a 5-quart stockpot and pour in the water. Bring the water to a boil, then reduce heat. Simmer for 1 hour, skimming and discarding any foam.

Step 2 Add the ginger, green onions and star anise and simmer 1 hour without stirring.

Step 3Remove the broth from the heat and let it stand about 45 minutes to 1 hour. Spoon the broth -- being careful not to stir up any sediment on the bottom -- into a strainer lined with cheesecloth that has been placed over another pot or container. Add salt to taste. Keep warm for immediate use. Leftover broth may be frozen.

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