I like to occasionally throw a chicken on the smoker when I have other things going and use it to make a smoked chicken stock. This one turned out really tasty with nice flavors and would be a great base for many Asian soups or rice dishes. Smoked a chicken, sampled a little and then tossed it in the fridge until I was ready to make the stock. I put it in a stock pot and covered with 5 quarts of water and brought to a boil, reduced heat and added the aromatics. I used 3 scallions white and green parts 1Tbsp ground ginger 4 cloves of garlic, crushed 1 1/2tsp black peppercorns 2tsp salt 1 whole onion, quartered one Thai chili (I accidentally threw in a serrano, I didn't label a few of my bags of peppers from this years garden so I guess that's what I get... I strained it and set in the fridge overnight, next day removed the fat from the top and gave it a taste test. It was good but way too watered down so I put it back on the heat and brought to a simmer for another 2 hours reducing the amount of liquid by 1/3. Filled jars with 2 cups stock and put in the freezer until I figure out a good recipe to use with. Ended up with a total of 12 cups of broth. If you enjoy making chicken stock this recipe is a nice and refreshing different variation with nice subtle hints of Asian influence, I can't wait to try out some egg drop soup with this.