Ingredients:
- 11 lb. chicken bones, chopped in
1-inch pieces
- 1½ cups chicken spice paste
- 1 stalk lemongrass, lightly bruised
- 3 fragrant lime leaves
- 2 salam leaves
- 1 tsp. black peppercorns, coarsely
crushed
- 1 tsp. salt
|
Instructions:
- Rinse bones until water is clear,
put them in a large stockpot with cold water to cover and bring it to a boil. Drain water,
wash bones again under running water. Return bones back into the stockpot, cover with
fresh water and bring it to a boil. Reduce hear and remove scum with a ladle.
- Add all seasoning ingredients and
simmer broth gently for 3-3½ hours, removing scum as it accumulates. Do not cover the pot
during cooking. Strain stock, coll and store in small container in the freezer.
- To make beef, duck and pork broth,
use its bones respectively, however for pork broth, reduce the simmering time to 2 hours.
Makes 3 quarts. |
