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Pork and Chicken Bone Broth

Print Recipe
Prep Time 30 minutes
Cook Time 5 hours
Servings: 3 litres
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Soak pork bones in fresh water for 30 minutes
  2. Preheat oven to 200°C, line a baking tray with thick foil and oil well
  3. Rinse off pork bones a few times, until water runs clear. This should keep your broth clear
  4. Dry off pork bones, then place all on the oiled baking tray along with the chicken drumsticks
  5. Place in the oven and roast for 40 minutes at 200°C to brown
  6. Soak the dried mushrooms and dried scallops in a bowl of warm water for 30 minutes
  7. 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
  8. Add onions, ginger, carrot, leeks, peppercorns, bay leaves, goji berries, dried mushrooms & scallops with their soaking liquid to the boiling water
  9. When the bones and chicken drumsticks are roasted, add to the stockpot as well. Add any juices that have collected in the baking tray
  10. 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
  11. Towards the end, add in the shaoxing wine and salt to taste
  12. Once you have taken the pot off the heat, let cool for a couple hours
  13. 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!