location:
West Ashley, SC
Ham Hock Stock
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A flavorful and healthy way to add smoked pork flavor without leaving pork in
it.
Serves: 2 cups
Cook Time: 3 hours
Ingredients:
3 pounds smoked ham hocks 1 medium onion, roughly chopped 1 carrot, roughly chopped 1 rib celery, roughly chopped 3 bay leaves 1 teaspoon red pepper flakes 2 tablespoons whole black peppercorns Water to cover Directions:
Combine all of the ingredients in a large nonreactive pot and bring to a boil over high heat. Reduce the heat to low and simmer for 3 hours, skimming off any foam that might rise to the top. Add water as needed to keep ingredients covered. Strain stock through wet cheesecloth and refrigerate. Lift off any solidified fat that rises to the surface during the chilling process. This recipe will serve 8 people, but it is a perfect example of the ease of cooking
for the freezer. You could divide the recipe by half and cook only 4 servings,
but since there is very little preparation time required, why not make the whole
recipe and freeze half. It's a great frozen asset!
Chuck roast is used because it provides more flavor than the leaner cuts of beef. Trim all of the accessible fat off before cooking the soup. After it is made, cool the soup to room temperature and refrigerate it. When cold, any remaining fat will rise to the top and solidify, making it easy to remove. |