3 pounds chicken backs, necks, and trimmings
16 cups cold water
12 whole black peppercorns
2 whole celery stalks with leaves
2 thin slices fresh ginger
Salt, to taste

Combine all ingredients in a large pot and bring to a boil over moderate heat. Cover and simmer for 1 hour. Skim the surface and strain the stock. Chill and remove the fat from the top.

Makes about 4 quarts.