Place the ham hocks in the stockpot. Cover with cold stock or water and bring slowly to a boil. Skim off any scum that forms. Continue to simmer the stock for 1 hour.

Add the mirepoix and sachet and continue to simmer for 1 more hour. Strain through a china cap lined with cheesecloth, then cool the stock properly in an ice-water bath. Refrigerate and skim off the fat that rises to the top.


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Chuck Taggart   (e-mail chuck)