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Rich Homemade Broth

Updated February 23, 2016
This image courtesy of Joseph DeLeo

A good broth has saved the reputation of countless chefs and home cooks. In a professional kitchen, two different types of stock are made: a more flavor-intense version for sauces and a delicate one for soups. This recipe is the best of both versions. The savory flavor of this broth is enhanced by the unique addition of Smithfield ham.

Stock tips:

I am lucky to have dined in the world’s finest Chinese restaurants. What sets their amazing dishes apart from less stellar creations is not their final assembly, but their foundation...the soup stock. It’s the basis of exceptional savory dishes from Paris to Beijing. Great Chinese stock starts with chicken, lean pork, pork bones, selected cured meat, ginger, and green onion. After simmering for several hours, the liquid covering these ingredients reduces to a rich stock infused with intense flavors. Prepared stock can be readily used in soups, stir-fries, and many other dishes.

Makes8 cups

CostModerate

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, low carb, peanut free, soy free, tree nut free

Taste and Texturemeaty, rich, savory

Type of Dishsoup, stock

Ingredients

  • One 3- to 4-pound whole chicken
  • 8 ounces Smithfield ham
  • 3 pounds lean pork, such as loin
  • 8 cups cold water

Instructions

Rinse the chicken, inside and out, under cold water. Rinse the Smithfield ham under cold water to remove excess salt.

Place the chicken, ham, and pork in a large pot. Add enough water to cover by 1 inch. Bring to a boil over high heat and let boil for 5 minutes. Drain, discarding the liquid. Rinse the chicken, ham, and pork and drain, discarding the liquid.

Return the meats to a clean pot and add the 8 cups water. Bring just to a boil over high heat. Reduce the heat to maintain a gentle simmer. Skim any foam that rises to the surface. Cook covered until the chicken is falling off the bone, about 2 hours.

Strain through a fine-mesh sieve, saving the meat for another use.

Use immediately or let cool, cover, and refrigerate for up to 1 week or freeze for up to 6 months.

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