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1
Cut chicken into small pieces, remove any fat.
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2
Trim any access fat off the lean pork.
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3
Put chicken& pork into a large pot.
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4
Add water to cover and bring to a boil, then lower heat.
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5
Cook for about 10 minutes until the scum comes to the top.
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6
Put the chicken& pork into a colander and then run cold water over to remove any scum.
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7
Clean the stock pot and then put back the chicken& pork and add the gingerroot.
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8
Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
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9
Lower heat.
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10
Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
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11
Strain the stock by using a colander and cheese cloth (Discard the bones).
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12
Let cool and then put into the refrigerator.
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13
After several hours remove any fat from the surface.
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14
Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
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15
However, prior to adding it to the pot, blanch to remove any of the spices.
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16
As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.
