Rich Homemade Broth

• One 3- to 4-pound whole chicken
• 8 ounces Smithfield ham
• 3 pounds lean pork, such as loin
• 8 cups cold water

1. Rinse the chicken, inside and out, under cold water.
2. Rinse the Smithfield ham under cold water to remove excess salt.
3. Place the chicken, ham, and pork in a large pot.
4. Add enough water to cover by 1 inch.
5. Bring to a boil over high heat and let boil for 5 minutes.
6. Drain, discarding the liquid.
7. Rinse the chicken, ham, and pork and drain, discarding the liquid.
8. Return the meats to a clean pot and add the 8 cups water.
9. Bring just to a boil over high heat.
10. Reduce the heat to maintain a gentle simmer.
11. Skim any foam that rises to the surface.
12. Cook covered until the chicken is falling off the bone, about 2 hours.
13. Strain through a fine-mesh sieve, saving the meat for another use.
14. Use immediately or let cool, cover, and refrigerate for up to 1 week or freeze for up to 6 months.

chicken, ham, lean pork, cold water

Taken from www.cookstr.com/recipes/rich-homemade-broth (may not work)