Ingredients
- 1 whole chicken (remove liver) or 1 lb lean pork (sliced ¼ inch thick)
- 10 cups water
- 2 cups diced vegetables (ie. Carrots, celery, cabbage, onions, spinach, etc.)
- 1 tsp salt
- 1 tbsp sherry
- 2 tsp soy sauce and/or 1 tsp ginger juice (optional)
Preparation
- Place meat in a large pot of cold water and bring to a boil.
- Reduce heat and remove fat and foamy residues by skimming the surface.
- Add soy sauce and/or ginger juice (if desired).
- Simmer and cover for two hours.
- Remove meat.
- Add diced vegetables.
- Simmer for 15 minutes.
- Add salt and sherry and simmer for 5 more minutes.
- 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
|
