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THE STEPS:
Rinse the konbu under running water.
Place rinsed kelp and water in an 8-quart stockpot.
Bring the water to a simmer over high heat then turn the heat off.
Let steep for 10 minutes.
Remove the konbu from the pot and discard.
Add the dried mushrooms.
Turn the heat back up to high and bring the water to a boil, then turn the heat down so the liquid
simmers gently for 30 minutes.
Heat the oven to 400°F.
Remove the mushrooms from the pot with a slotted spoon and discard. After steeping for 30 minutes,
the taste is gone.
Add the chicken to the pot.
Keep the liquid at a gentle simmer – I was constantly adjusting the heat.
Skim away any froth, foam, or fat that rises to the surface of the broth while the chicken is simmering.
Replenish the water as necessary to keep the chicken covered. This is where I strayed from the original
recipe…
While the chicken is simmering, put the pork bones on a baking sheet and place in the oven to brown
for 1 hour – turn them over after about 30 minutes to ensure even browning.
Add the roasted bones to the broth, along with the bacon.
Add the scallions, onion and carrots to the pot.
Adjust the heat to keep the broth at a steady simmer
Continue to skim the scum and replenish the water as needed.
After 45 minutes, remove the bacon and discard it.
Gently simmer the broth for 6 hours.
Stop adding water to replenish the pot after hour 5.
Remove and discard the spent bones and vegetables.
Pass the broth through a strainer lined with cheesecloth.
Finish the broth by seasoning it to taste with: 3 tablespoons of combined kosher salt, soy sauce and