Ingredients
- 1 chicken carcass and/or 2 lbs pork bones or any kind of leftover bones
- 3 slices of ginger root
- 1 leek or 2 scallion stalk (diced)
- 8 cups water
- 1 cups diced vegetables (ie. Carrots, celery, cabbage, onions, spinach, etc.)
- ½ tsp salt
Preparation
- Chop meet into chunks.
- Place meat, leek/scallion, sliced ginger and cold water into a large pot.
- Bring to a boil and reduce heat.
- Remove fat and foamy residues by skimming the surface.
- Simmer and cover for 2 to 4 hours.
- Discard bones.
- Add diced vegetables.
- Simmer and cover for 10 minutes.
- Add salt and simmer for 5 additional minutes (covered).
Continue to skim surface to remove fat.
- Strain/remove vegetables.
Additional Tips
- Removing fat: Refrigerate after cooking. The fat will harden and form a top layer. Remove fat by lifting top layer.
- Storing stock: With a fine mesh strainer remove all solids and vegetables. Pour into a jar and cover tightly. Then refrigerate. Reboil every 3 or 4 days to keep for a longer period of time.
- Substitutes: Canned broth, bouillon cubes or powder
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