Chicken, Beef, Pork & Duck Broth

Ingredients:

• 11 lb. chicken bones, chopped in 1-inch pieces
• 1½ cups chicken spice paste
• 1 stalk lemongrass, lightly bruised
• 3 fragrant lime leaves
• 2 salam leaves
• 1 tsp. black peppercorns, coarsely crushed
• 1 tsp. salt

Instructions:

• Rinse bones until water is clear, put them in a large stockpot with cold water to cover and bring it to a boil. Drain water, wash bones again under running water. Return bones back into the stockpot, cover with fresh water and bring it to a boil. Reduce hear and remove scum with a ladle.
• Add all seasoning ingredients and simmer broth gently for 3-3½ hours, removing scum as it accumulates. Do not cover the pot during cooking. Strain stock, coll and store in small container in the freezer.
• To make beef, duck and pork broth, use its bones respectively, however for pork broth, reduce the simmering time to 2 hours.

Makes 3 quarts.

source : Merry's Kitchen