Ham Stock Recipe
Yield: 1 quartRecipe by luhu.jp
Ingredients:
FINE COOKING-NOV 95
3 quart: Chicken stock,
2: Bay leaves,
2 lbs: Smoked ham hocks,
2 Sprigs: thyme,
2 medium: Celery ribs,
1 tbsp: Ground ginger,
Coarsely chopped,
1/2 tsp: Crushed black peppercorns,
1 medium: Onion, coarsely chopped
1/4 tsp: Ground cinnamon,
1 medium: Leek, coarsely chopped
1/4 tsp: Mace,
5 Sprigs: flat-leaf parsley,
Directions:
Combine all the ingredients in a stock pot and bring to a boil over
moderately high heat. Lower the heat and simmer until reduced by
two-thirds, about 1
hours. Strain the stock. Let cook, then cover and
refrigerate for up to 3 days or freeze for up to 1 month. Strain off
the fat before using.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
moderately high heat. Lower the heat and simmer until reduced by
two-thirds, about 1
hours. Strain the stock. Let cook, then cover and
refrigerate for up to 3 days or freeze for up to 1 month. Strain off
the fat before using.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp