Yield: 1 quart
Measure | Ingredient |
---|---|
3 quarts | Chicken stock |
2 pounds | Smoked ham hocks |
2 mediums | Celery ribs |
\N \N | Coarsely chopped |
1 medium | Onion, coarsely chopped |
1 medium | Leek, coarsely chopped |
5 \N | Sprigs flat-leaf parsley |
2 \N | Bay leaves |
2 \N | Sprigs thyme |
1 tablespoon | Ground ginger |
½ teaspoon | Crushed black peppercorns |
¼ teaspoon | Ground cinnamon |
¼ teaspoon | Mace |
FINE COOKING-NOV 95
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