Ham Hock Stock
Serves:
2 quarts
Chef:
Irv Miller
Ingredients:
1 gallon Water
2 Ham hocks
2 Yellow onions, rough cut
1 Celery rib, rough cut
2 Carrots, peeled and rough cut
2 tablespoons Salt
3 Bay leaves
½ teaspoon Whole black peppercorns
2 Ham hocks
2 Yellow onions, rough cut
1 Celery rib, rough cut
2 Carrots, peeled and rough cut
2 tablespoons Salt
3 Bay leaves
½ teaspoon Whole black peppercorns
Instructions:
Combine all ingredients in a large stockpot. Bring to a boil and simmer 2 hours. Strain; reserve liquid. Let ham hocks cool, then remove meat. Discard bones and fat from ham hocks.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com