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 heat and remove scum with a ladle.

Add all seasoning ingredients and simmer broth gently for 3 to 3 1/2 hours, removing scum as it accumulates. Do not cover the pot during cooking. Strain stock, cool 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.

This recipe yields 3 quarts.

Description: "(Kuah Ayam, Sapi, Babi And Bebek)"
Yield: 3 quarts

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.