Ham Hock Stock

8 Ea. Ham Hocks

1/2 Case Chicken Bones

3 Lbs. Celery, large chop

6 Lbs. Carrots, large chop

9 Lbs. Onions, large chop

6 Heads Garlic, peeled

12 Ea. Hot peppers (Anaheim, pasillas, pablanos)

1 Bunch Parsley stems

1 Bunch Thyme 5-10 Ea. Bay leaves

20 Ea. Peppercorns

2 Cans Whole tomatoes

Smoke hocks and tomatoes in oven for approximately 20 minutes on separate cooking racks. Rinse chicken bones. Bring chicken backs and bones and tomatoes to a boil and skim. Add all ingredients and simmer for 2 hours. Strain, remove hocks and cook in hotel pan. Cool stock in buckets in an ice bath.

 

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