Go Back

Pork and Chicken Bone Broth

Print Recipe
Prep Time 30 minutes
Cook Time 5 hours
Course Main Course
Servings 3 litres

Ingredients
  

  • 350 g Large pork bones chopped
  • 350 g Pork bones with some meat
  • 750 - 1000 g Skin on, bone in chicken drumsticks 4 - 5
  • 1 tsp Salt
  • 1 tbsp Neutral cooking oil
  • 5 Dried shiitake mushrooms
  • 3 Dried scallops
  • 2 Large yellow onions cut in half
  • 2 inch Thumb of ginger roughly chopped
  • 3 Large carrots roughly chopped
  • 3 Large scallion / chinese leek stalks roughly chopped
  • 1 tbsp Whole peppercorns
  • 3 Bay leaves
  • 1 tbsp Goji berries
  • 2 tsp Sea salt
  • 1 tbsp Shaoxing cooking wine
  • 6 l Water

Instructions
 

  • Soak pork bones in fresh water for 30 minutes
  • Preheat oven to 200°C, line a baking tray with thick foil and oil well
  • Rinse off pork bones a few times, until water runs clear. This should keep your broth clear
  • Dry off pork bones, then place all on the oiled baking tray along with the chicken drumsticks
  • Place in the oven and roast for 40 minutes at 200°C to brown
  • Soak the dried mushrooms and dried scallops in a bowl of warm water for 30 minutes
  • In the meantime, prep / chop all the other ingredients. In the last 5 minutes of roasting, bring 4 litres of water to a boil in a large stock pot
  • Add onions, ginger, carrot, leeks, peppercorns, bay leaves, goji berries, dried mushrooms & scallops with their soaking liquid to the boiling water
  • When the bones and chicken drumsticks are roasted, add to the stockpot as well. Add any juices that have collected in the baking tray
  • Simmer for about 5 hours, stirring every so often and topping up water as required to keep everything submerged. Your stock will reduce by about half by the end
  • Towards the end, add in the shaoxing wine and salt to taste
  • Once you have taken the pot off the heat, let cool for a couple hours
  • Remove the large pieces from the pot and set aside. Sieve the rest of the liquid so its clear and store in airtight jars in the fridge for up to a couple weeks. When using, heat to a boil again.

Notes

My stock usually comes clean if I soaked the bones ahead of time, if yours doesn't you can just skim off any 'scum' as you go along!