| Chop
the chicken, pork butt and ham into large chunks, including
the bones. Place the chopped meats into a very large, deep
stockpot. Note: the stockpot should be deep enough that once
the meat and bones are covered with water, there is still
at least 2” of space between the water and the top of the
pot. Add enough water to cover the meat. Bring the mixture
to a boil, reduce the heat to medium and cook the meats for
15 minutes.
Drain the meats and bones from the water. Discard the water
in the stockpot.
Rinse the meats with fresh water.
Clean the stockpot, then add the rinsed meats. Add 16 cups
of fresh water to the stockpot. Add the ginger, green onions,
garlic and orange peel.
Bring the water to a boil, then lower the heat to a simmer.
Skim off any foam that collects on the surface of the broth.
Cook the broth over low heat, uncovered, keeping the broth
at a constant simmer. Cook the broth for at least twelve
hours and up to 24 hours.
Strain broth through a colander lined with cheesecloth
into a large bowl. Discard all of the meats, bones and solids.
Let the broth cool to room temperature.
Cover the bowl and refrigerate overnight.
The next day, spoon the layer of fat off the top of the
broth.
The broth will keep, covered and refrigerated, for up to
three weeks.
*Dried orange peel can be found in most Asian markets.
To dry orange peel at home; cut the peel of an orange into
1” wide strips. Cut off the white “pith” on the underside
of the orange. Place the orange peels on a rack placed over
a cookie sheet, and put the cookie sheet in a 150 oven.
Dry the orange peel in the oven until most of the moisture
from the peel is evaporated, about 4 hours. The dried orange
peel can be kept in a sealed container for up to 6 months.
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