Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    .Smoky Soul Stock

    Source of Recipe

    From "Jubilee" by Toni Tipton-Martin

    List of Ingredients

    ◦ 2 smoked ham hocks or two smoked turkey wings
    ◦ 2 medium onions, quartered
    ◦ 4 celery stalks, including leaves, halved
    ◦ 2 carrots, trimmed and quartered
    ◦ 2 cloves garlic, peeled and smashed
    ◦ teaspoon black peppercorns
    ◦ 2 bay leaves


    In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns, and bay leaves to a boil. Reduce the heat, and simmer, partially covered, until the flavors are well blended, about 2 hours. The broth develops stronger flavor the longer you let it simmer.

    Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. Use a fine-mesh sieve to strain the stock.

    Refrigerate the stock until the fat floats to the top.
    Use a slotted spoon to skim off the fat and discard. Store the stock tightly covered in the freezer.

    Makes about 2 quarts




previous page | recipe circus home page | member pages
mimi's cyber kitchen |