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Makes about 3 quarts
Has meat from:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
This recipe has no customizations.
From a whole ham (like Smithfield), soaked in water for 24 hours and drained.
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
Sliced and lightly crushed.
trimmed and lightly crushed.
Can use white peppercorns as well.
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Put the chicken bones and ham in a large stockpot.
Add 5 quarts of water and bring to a boil over high heat.
Reduce heat to low, and add the daikon, ginger, scallions, and peppercorns.
Simmer, partially covered for 4-5 hours, or until reduced to about 3 quarts of stock, occasionally skimming off any foam from the surface.
If necessary, add salt to taste and stir.
Strain and discard the solids and skim off the fat.
Freeze in 1-cup or 1-pint containers for making sauces. Freeze in 1-quart containers for soup.
If you can't find Smithfield ham, use prosciutto ends which are usually available at the butcher or deli counter.
You do not have to soak the prosciutto ends like the ham. Just add the piece, minus the fat and rind, to the stockpot.
This recipe has the following nutrient totals:
Protein 55.2 g
Carbohydrates 7.56 g
Iron 4.60 mg
Fiber 2.40 g
Calcium 0 mg
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