← Back to Search Results
Asian, Chinese
Rich Homemade Broth

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 8 cups

Ingredients

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

Directions

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.

Notes

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.


© 2008 Yan Can Cook, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

22kcal (1%)
8mg (1%)
0mg (0%)
1mcg RAE (0%)
40mg
5mg
2g
0g
0g
0g
7mg (2%)
105mg (4%)
0g (2%)
1g (2%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lucid-food Lucid Food
by Louisa Shafia
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
west-coast-cooking West Coast Cooking
by Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?