Chinese Chicken Soup
3 quarts

3 pounds chicken necks and backs
3 slices fresh ginger
1 dried turnip ball (optional)

Place the chicken in a large kettle, and cover with cold water. Bring to a light simmer. When a scum begins to form on the water, drain the kettle completely, and rinse the bones. Cover with fresh cold water, and add the ginger and turnip ball if desired. Bring to a light boil, and simmer for 2 hours. Drain, and skim the stock.