Clear Pork and Chicken Stock

Place the chicken bones and pork bones in a large bowl or pot and cover with cold water. Soak for 1 hour, changing the water once or twice, then drain well; this helps remove blood and impurities for a clearer stock.

Transfer the drained bones to a large stockpot. Add the water, ginger slices, and scallions, then bring to a boil over medium-high heat. As soon as it boils, reduce the heat to the lowest setting and skim off any foam or floating particles from the surface.

Cover the pot partially and simmer very gently for at least 5 hours. The liquid should move slowly with only tiny bubbles; avoid a rolling boil, which can make the stock cloudy.

Turn off the heat and let the stock cool slightly. Strain through a fine-mesh sieve, season lightly with salt if desired, and portion into clean containers for refrigerating or freezing.