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INGREDIENTS:
5 kg chicken bones, chopped in 2.5 cm (1 in) pieces
1½ cups chicken spice paste
1 stalk lemon grass, lightly bruised
3 fragrant lime leaves
2 salam leaves
1 tbsp crushed coriander seeds
1 tsp black peppercorns, coarsely crushed
2 large red chili whole
1 tsp salt
PREPARATION:
Rinse bones until water is clear, place in large saucepan with cold water to cover and bring to boil over high heat. Drain and discard water, wash bones again under running water. Return bones to the stockpot, cover with fresh water and return to the boil. Reduce heat and remove scum with a ladle. Add all ingredients and simmer stock gentle for 4 – 5 hours, removing scum as it accumulates. It is important not to cover the stockpot during cooking, as it will make the stock cloudy. Strain stock, cool and store in small containers in the deep freezer.
To make beef, duck and pork stock, follow the same amounts but reduce simmering time for pork to 2 hours. This recipe makes about 3 liters of stock.
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