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Savory aspic

By Nina Simonds
Globe Correspondent / January 21, 2009

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Makes enough for 28 buns

1 3/4 pounds chicken bones or wings
2 cups unsalted or low-salt chicken stock or water
1/4 cup soy sauce
2 tablespoons sugar
1/2 cup rice wine or sake
4 slices ginger, about the size of a quarter, smashed with the flat side of a knife
6 scallions, trimmed and cut into 2-inch pieces
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water (for the gelatin)

1. In a saucepan, combine the chicken bones or wings, stock or water, soy sauce, sugar, rice wine or sake, ginger, and scallions. Bring to a boil, lower the heat, and simmer over very low heat, stirring occasionally, for 1 hour.

2. Strain the broth into a bowl; discard the bones and seasonings.

3. In a small bowl, sprinkle the gelatin over the 1/4 cup cold water. Set aside for 5 minutes. Stir the gelatin mixture into the hot broth. Use as directed.