FOOD
Chicken Broth
Equipment
Ingredients
Directions
- Stockpot
Ingredients
- Two pieces konbu
- 6 quarts water
- 2 cups dried shiitakes
- 4 pounds meaty chicken
- 5 pounds meaty pork bones
- 1 pound Benton's smoked bacon
- 1 bunch scallions
- 1 medium onion cut in half
- 2 large carrots peeled and roughly chopped
- Tare
Directions
- Rinse konbu, combine with water in stockpot, bring to boil, then turn off heat and let steep for 10 minutes.
- Remove konbu, add shiitakes, bring water to boil, then reduce heat and simmer gently for 30 minutes.
- Remove mushrooms, add chicken, keep liquid at gentle simmer for one hour. Add water as necessary.
- While chicken simmers, cook pork bones on baking sheet at 400 degrees for an hour, turning half way through.
- Remove chicken, add roasted pork bones and bacon, and simmer for 45 minutes. Add water as necessary.
- Remove bacon, continue to simmer pork bones for 7 hours. Replenish water as needed for first 5 hours.
- Add scallions, onion, and carrots; simmer for 45 minutes.
- Remove and discard pork bones and vegetables. Pass broth through a strainer lined with cheesecloth.
- Season broth with a tablespoon of tare.
- Use broth immediately, store in refrigerator up to 4 days, or freeze.