| Yield 1X: | 240.00 | oz | Allergens: | ||
| Portion: | 240 | oz | Garlic, onion | ||
| Portions: | 1.0 | ||||
| Shelf life: | Freeze | ||||
| Date: | 1.2.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Ham hocks | 4 | 8 | ||
| Garlic heads, halved (each) | 4.00 | 8.00 | ||
| Yellow onion, chopped | 1 | 8.00 | 3 | |
| Celery, chopped | 12.00 | 1 | 8.00 | |
| Parsley, bunch, coarsely chopped | 1.00 | 2.00 | ||
| Thyme, 1/2 bu. | 0.50 | 1.00 | ||
| Water | 16 | 32 |
Carefully measure and prepare all ingredients. Combine water and ham hocks in a suitable pot, and bring to a boil. Reduce to a simmer, and skim foam. Cook for 2 hours.
Add remaining ingredients, and return to a boil. Reduce to a simmer, and cook for one hour more, then strain and cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.