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Add a photoServings: 1
Ingredients
- 11 lb chicken bones minced 1" pcs
- 1 1/2 c. Chicken Spice Paste (see recipe)
- 1 x lemongrass stalk lightly bruised
- 3 x fragrant lime leaves
- 2 x salam leaves
- 1 tsp white peppercorns coarsely crushed
- 1 tsp salt
Directions
- Rinse bones till water is clear, put them in a large stockpot with cool water to cover and bring it to a boil. Drain water, wash bones again under running water. Return bones back into the stockpot, cover with fresh water and bring it to a boil. Reduce heat and remove scum with a ladle.
- Add in all seasoning ingredients and simmer broth gently for 3 to 3 1/2 hrs, removing scum as it accumulates. Don't cover the pot during cooking. Strain stock, cold and store in small container in the freezer.
- To make beef, duck and pork broth, use its bones respectively, however for pork broth, reduce the simmering time to 2 hrs.
- This recipe yields 3 qts.
- Description: "(Kuah Ayam, Sapi, Babi And Bebek)" Yield: 3 qts
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