Superior Broth

Ingredients

 * ½ kg chicken cut into pieces
 * ½ kg lamb shoulder
 * ½ kg lamb bones
 * ¼ kg smoked bone (optional)
 * 1 large onion, chopped
 * 1 piece of ginger, grated
 * 1 tbsp soy sauce
 * 2 litres cold water

Directions

 * 1) Remove drumsticks and breast meat from the chicken.
 * 2) In a large heavy pan place the rest of the chicken, lamb shoulder with both the bones.
 * 3) Cover with water and bring to a boil.
 * 4) Cook for 20 minutes.
 * 5) Skim the broth.
 * 6) Remove the chicken and bones.
 * 7) Place them in a bowl.
 * 8) Take 1 litre cold water, pour half the water into the broth.
 * 9) The coolness coagulates the grease and impurities and is to be removed.
 * 10) Return the chicken and bones to the broth.
 * 11) Simmer the mixture for 20 minutes over low heat.
 * 12) It is important not to allow the broth to reach a full boil anytime as this will create a stewed effect instead of clear broth.
 * 13) After 20 minutes remove chicken and bones.
 * 14) Add remaining cold water, again coagulating more grease and impurities which are once again removed.
 * 15) This process is repeated another two or three times, until the broth becomes strong and pure.
 * 16) Add onion, ginger and soy sauce to the broth.
 * 17) The chopped chicken meat is used as final clarifiers.
 * 18) The dark meat from drumsticks is the first clarifier and the white meat is the second.
 * 19) In each case the chopped chicken is simmered in the broth for about 10 minutes.
 * 20) Then the broth is strained through a sieve.
 * 21) The meat, onion and ginger discarded, the broth will keep for 3 to 4 days in the refrigerator.