IJsselstein, Saturday, 11 January 2003 02:59:28
|500 grams||chicken pieces
|500 grams||pork spare ribs
- Boil the water in a large pot.
- Put the pieces of chicken and pork spare ribs in it; boil again and remove foam that surfaces.
- Reduce the heat, partially cover the pan, and let simmer for at least two hours.
- Leave to cool, and when cold, remove the fat from the surface.
You can keep the stock in a fridge for about a weak.