Everyday soup stock

Make: 3-3.5 litres
Preparation: 30 minutes
Cooking: 1.5-2 hours

750 grams chicken bones

750 grams pork bones

1 sheet (10cm square) kombu (dried kelp)

5 garlic cloves, unpeeled

2 thick slices of ginger, bruised

6 spring onions, cut into 5cm lengths

1/2 brown onion, unpeeled

40g katsuoboshi (dried bonito flakes)

1. Place chicken and pork bones in a large stockpot, cover with cold water. Bring to the boil, skim any scum off the top of the pot. Pour off the water (keep the bones).
2. Using a dry cloth wipe any visible dirt from the kombu but do not wipe off any of the white powder.
3. Add the kombu, spring onions, brown onion, ginger and garlic to the bones in the stock pot.
4. Cover with about 3.5 - 4 litres of fresh cold water and place over a medium heat.
5. Once small bubbles start to break the surface remove and discard the kombu and lower the temperature to maintain the bubbles. Do not boil the stock ever or it will go cloudy. Partially cover the pot and simmer for 1.5 hours (do not boil). Skim any scum regularly.
6. Turn off the heat and add the katsuoboshi. place the stock pot in a sink of iced water to cool as quickly as possible (prevents spoiling).
7. Strain the stock through a strainer with muslin cloth and transfer to the fridge.

NOTES: The stock will appear cloudy when cool but when re-heated it will be clear. No seasoning is added to the stock, this is done when using the stock in later in recipes.