This pork and chicken stock recipe yields a savory, clear broth with equal parts chicken and pork flavor––a perfect base for soups, noodles, wontons & more.
Prep Time1 hourhr
Cook Time5 hourshrs30 minutesmins
Total Time6 hourshrs30 minutesmins
Course: Soups and Stocks
Cuisine: Chinese
Servings: 12
Calories: 86kcal
Author: Judy
Ingredients
2 1/4poundschicken parts/bones(ideal to have some meat on the bone; economical options include chicken backs, necks, drumsticks, or a stewing chicken)
2 1/4poundspork bones(it’s best to have some meat still on the bone; pork neck bones are ideal)
Soak 2 pounds of chicken bones and 2 pounds of pork bones in water for about 1 hour in order to get rid of any blood or impurities. It’s best to change the water 1 to 2 times over the course of this process. Drain and set aside. This step will help ensure you get a clear stock.
Add all the stock ingredients (except the salt) to a large stock pot, and bring to a boil on the stove. Once boiling, immediately reduce the heat to low. Skim away any impurities (foam, large floating particles, etc.) that float to the top. Cover and simmer at your stove’s lowest setting for at least 5 hours. To help you gauge the right heat level, the liquid in the pot should be moving slowly, but there shouldn’t be any large bubbles.
A slow simmer cooks the stock and keeps it clear at the same time. When the stock finishes cooking, turn off the heat, and let it cool before storing the stock in freezer containers. Please use clean utensils throughout this process. The stock will keep in the refrigerator for a week, and for months if kept in the freezer.