Stock: Soup Stock
Source of Recipe
Exported by MasterCook
List of Ingredients
4 pounds Chicken
1 pound Spareribs or pork bones
2 ounces Shrimp shells
2 slices Ginger root -- quarter size
4 large Green onions -- whole
1 Celery stalk -- in 3 pieces
1/4 cup Dry sherry -- optional
2 teaspoons Salt -- or to taste
14 cups Water
Recipe
Remove all fat from the chicken. Rinse chicken very well under cold running water. This helps to keep the stock clear. Using a very heavy cleaver and rubber mallet, chop the chicken through the bones, into 2- to 3-inch pieces. Cut the spareribs between each rib or chop up the pork bones.
Place all the ingredients in a large, heavy pot.
Bring to a boil, reduce heat to low, and simmer, skimming off foam with a fine-mesh skimmer until clear (about 10 minutes).
Simmer stock, uncovered, for a minimum of 2 hours (for a light broth), and up to 4 hours for a rich flavored broth. Taste, and add salt if needed.
Strain stock through a colander or large strainer; discard the meat, bones, and vegetables.
For a very clear broth, line a strainer with cheesecloth that has first been rinsed and wrung out, then pour in the broth, letting it strain through.
Refrigerate stock uncovered (do not cover until cooled or the stock will turn sour).
Once the stock is cooled, the fat will have risen to the top and half of it can be removed.
Don't remove all of it, though, or the stock will lose its flavor.
Stock will keep in the refrigerator for 4 or 5 days, but then it must be reboiled or frozen.
YIELD: About 10 cups of soup stock.
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