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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