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Milk Stock
- Makes about
4¼ Quarts
- Difficulty
Easy
Published 2009
Favored in Shanghai, this stock, despite its name, does not resemble white milk. Instead, it is an almond-white color. What makes it a favorite in Shanghai and elsewhere is its extraordinary richness, which makes it ideal for sauces and soups. It is also a good basic stock for anyone who prefers not to eat chicken.
Ingredients
5 pounds 3 pounds 13
Method
To water-blanch the meats, first, using a paring knife, scrape any impurities from the feet until they are almost white. Put the feet, ham, and 5 quarts of the water into a large stockpot and bring to a boil over high heat. Allow to boil for 2 minutes, then turn off the heat. Pour off the water, run cold water into the pot to rinse off any residue on the meats, then pour off the water again. Re
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