1. Cut chicken into small pieces, remove any fat. 2. Trim any access fat off the lean pork. 3. Put chicken& pork into a large pot. 4. Add water to cover and bring to a boil, then lower heat. 5. Cook for about 10 minutes until the scum comes to the top. 6. Put the chicken& pork into a colander and then run cold water over to remove any scum. 7. Clean the stock pot and then put back the chicken& pork and add the gingerroot. 8. Add water to cover (Three-quarters to the top of the pot) and bring to a boil. 9. Lower heat. 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. 11. Strain the stock by using a colander and cheese cloth (Discard the bones). 12. Let cool and then put into the refrigerator. 13. After several hours remove any fat from the surface. 14. Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above. 15. However, prior to adding it to the pot, blanch to remove any of the spices. 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. ---------------------------------------------------------------------------
Ingredients
