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1
Remove and discard any loose pieces of fat from the chicken parts.
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2
Wielding a heavy cleaver designed for chopping bones, whack the bones to break them partway or all the way through, making the cuts at 1- to 2-inch intervals, depending on the size of the part.
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3
This exposes the marrow, which enriches the broth.
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4
Put the chicken, pork bones, and water in a stockpot (about 12-quart capacity) and bring to a boil over high heat.
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5
Lower the heat to a gentle simmer and then use a ladle or large, shallow spoon to skim off any scum that rises to the top.
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6
Add the onion, ginger, rock sugar, and salt.
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7
Simmer gently, uncovered, for 2 hours.
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8
Turn off the heat and let the broth sit undisturbed for 30 minutes to allow the impurities to settle and congeal.
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9
Position a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) over a pot and gently ladle the broth into the sieve.
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10
Discard the solids.
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11
Use a ladle to skim as much fat from the top of the broth as you like.
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12
(To make this task easier, you can cool the broth, refrigerate overnight, and then lift off the solidified fat.)
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13
The broth is ready to use.
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14
Or, store it in a tightly covered container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
