Germaine Swanson's Chicken Soup

Preparation

1. Step 1

   Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.

2. Step 2

   Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.

3. Step 3

   Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.

4. Step 4

   Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.

5. Step 5

   Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.