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RECIPE
10 INGREDIENTS12 STEPS3HR 15MIN

Golden Foundation Broth

5.0
1 Ratings

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Lady and Pups

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This is a technique on how to brew a deep and dense broth, which means the ingredients part is very adaptable. I like to keep my broth simple and “indifferent” or versatile to adapt to different types of cuisines. Yields 10 to 12 cups depending on concentration.
3HR 15MIN
Total Time

Lady and Pups

Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1
or 2 Pairs of Chicken Scaffolds
4 pieces
or 2 Ham Bones or 1 Whole Beef Shank Cut into Thirds
1
Pig's Trotter
1 piece
Prosciutto
1
Large  Onion
or 2 Large Scallions
5 slices
to taste
Scallions
to taste

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Nutrition Per Serving

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CALORIES
1016
FAT
70.3 g
PROTEIN
86.1 g
CARBS
3.9 g

Cooking Instructions

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Step 1
Cut the Pig's Trotter (1) in 4 pieces.
Step 2
Place the Free-Range Whole Chicken (1), Pork Backbone (4 piece) and the trotter in a large pot with a few pieces of Scallion (to taste) and Fresh Ginger (to taste).
Step 3
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.
Step 4
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.
Step 5
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), halved Onion (1), Fresh Ginger (5 slice), Black Peppercorns (1 tablespoon) and Ground Turmeric (1 teaspoon).
Step 6
Add enough water to cover everything by 2 to 3-inches. The water to solids ratio should be around 3 : 2.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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%.
Step 11
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.
Step 12
Let the broth cool down then divide it into freezer-proof containers and freeze until needed.

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Nutrition Per Serving
Calories
1016
% Daily Value*
Fat
70.3 g
90%
Saturated Fat
19.8 g
99%
Trans Fat
0.0 g
--
Cholesterol
404.8 mg
135%
Carbohydrates
3.9 g
1%
Fiber
0.6 g
2%
Sugars
1.2 g
--
Protein
86.1 g
172%
Sodium
421.5 mg
18%
Vitamin D
0.2 µg
1%
Calcium
97.0 mg
7%
Iron
6.1 mg
34%
Potassium
934.2 mg
20%
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