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Makes about 3 quarts
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
This recipe has no customizations.
Chicken or beef can be used, depending on the flavor of stock you want.
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.
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Bring a large stockpot of water to a boil and cook the meaty bones for 10 minutes to get rid of bone and blood particles.
Drain, reserve the bones, and rinse the pot.
In the same large stockpot, combine the boiled bones with 5 quarts of water. Bring to a boil over high heat.
Reduce the heat to low and add the daikon, ginger, scallions, and peppercorns. Season lightly with fish sauce or salt.
Simmer partially covered for 4 to 5 hours, or until you have about 3 quarts of liquid left, occasionally skimming off any foam on the surface.
Strain and discard the solids. Then skim off the fat.
Choose meaty bones such as pork ribs for pork stock, beef short ribs or oxtail for beef stock, chicken carcasses, necks, and wings for chicken stock.
Can use a whole chicken for chicken stock.
Be sure to cut off any fat or skin prior to adding the meat to the stockpot.
Freeze the stock in two sizes: 1-cup or 1-pint containers for use in making sauces and 1-quart containers for use as soup stock.
This recipe has the following nutrient totals:
Protein 72.0 g
Carbohydrates 7.32 g
Iron 0.40 mg
Fiber 2.40 g
Calcium 0 mg
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