1 (4 lb.) whole chicken
1 bunch green onions, halved
4 garlic cloves, smashed
3-inch fresh ginger
1 onion, halved
1 tsp. whole white peppercorns
3 qt. cold water

Put chicken in large stockpot. Place over medium heat. Toss in green onions, garlic, ginger, halved onion and white peppercorn. Pour 3 quarts cold water to cover chicken. Simmer gently for 1 hour, skimming off the foam on the surface periodically. Carefully remove from pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Great for noodle soup or egg drop soup.