-
1
Rinse the bones with cool water and put in a heavy 6-quart non-aluminum stockpot.
-
2
Add cold water to come within 1 inch of the top of the pot, then set the pot over high heat.
-
3
Bring to a near boil, then reduce the heat to maintain a steady simmer.
-
4
After 5 to 10 minutes, when a thick foam has risen to the surface, use a large shallow spoon to skim off and discard the scum.
-
5
Continue skimming for 4 to 5 minutes, when it no longer clusters thickly on the surface.
-
6
Lightly smash the ginger and scallion with the blunt side of a knife to release their juices.
-
7
Add them to the stock with the peppercorns, if using, and reduce the heat to maintain a weak simmer, with bubbles rising lazily to the top of the pot.
-
8
Simmer undisturbed for 3 to 4 hours, or until the liquid is reduced by about half and is 1/2 to 1 inch below the bones.
-
9
Do not stir the stock while it is simmering, and do not let it boil.
-
10
Turn off the heat and let the pot sit for 30 minutes or more, so the impurities will coagulate on the surface or sink to the bottom.
-
11
Line a strainer or colander with a triple layer of damp cheesecloth and set it securely over a large pot or bowl.
-
12
Push the thin, congealed surface grease gently to one side, then very gently ladle the stock into the strainer.
-
13
Tilt the pot slowly as you ladle, and disturb the bones as little as possible.
-
14
When you near the bottom of the pot, hold the bones in place with an overturned plate or a small pot lid, then pour the last of the clear liquid through the strainer.
-
15
Discard the sediment-filled liquid and the ginger, scallion, peppercorns and bones.
-
16
Refrigerate or briefly freeze the stock until the fat rises and hardens on the surface.
-
17
Scrape off the fat.
-
18
Divide the stock into convenient portions, and refrigerate it 4 to 5 days or store it indefinitely in the freezer.
