Pig's Trotter (1)
in 4 pieces.
Free-Range Whole Chicken (1)
Pork Backbone (4 pieces)
and the trotter in a large pot with a few pieces of
Scallions (to taste)
Fresh Ginger (to taste)
Make sure every piece of bones and meat is submerged in cold water and blanch for 3 minutes, so there is no more pink color or blood.
Pour the entire pot out into the kitchen sink (facial alert!) into a colander. With cold water running, wash the bones and meat under water until all the scums and dirt are removed. Discard the scallions and ginger.
Place the bones and meat in a large pressure cooker, or a large stock pot. Add a 4 x 4-inch piece of
Prosciutto (1 piece)
Fresh Ginger (5 slices)
Black Peppercorns (1 Tbsp)
Ground Turmeric (1 tsp)
Add enough water to cover everything by 2 to 3-inches. The water to solids ratio should be around 3 : 2.
Then put the pressure cooker lid on and bring to a “hiss” on high heat (or according to your pressure cooker’s instruction), then turn the heat down to medium-low and pressure-cook for 1 hour or 2 to 2 1/2 hours without pressure cooker.
Open the lid once the pressure is completely released. Break every single piece of joints, muscles, bones and connected tissues with the tongs until everything falls apart into shreds.
Partially cover the pot by half, and turn the heat to medium. Keep it at a medium-to-high-boil. Add more water along the way to keep the water level to its original amount until the liquid becomes milky, dense and opaque, about 2 hours.
The solids in the broth should be an unrecognizable mush. Once you get to this point, stop adding more water and let the stock reduce down a little-depending on how concentrated you want it. I usually let it reduce down to 80%.
Strain the broth through a sieve into another pot. Use a wooden spoon to really press down on the bones and meats to really extract EVERY DROP of broth, then discard the scraps.
Let the broth cool down then divide it into freezer-proof containers and freeze until needed.