Instructions

1. Trim the pork or beef of all visible fat and cut it into 1-inch pieces; if cooking chicken, remove the skin, bones and visible fat. Add the meat or chicken to the stockpot.

2. Add enough cold water to cover the meat by 3 or 4 inches and season it with a few pinches of salt. Bring the water to a rapid boil; skim and discard the coagulated proteins and froth from the surface of the water for the first 2 or 3 minutes of boiling.

3. Lower the heat so the water barely simmers. Cook the meat until tender, about 1 1/2 hours per pound; cook chicken for 30 to 45 minutes per pound. Take the stockpot off the stove.

4. Transfer the meat to a colander using a slotted spoon and rinse it under hot water for a couple minutes. The meat is now as free of fat as possible from boiling. Dry the meat with paper towels and store it in an airtight container up in the refrigerator for up to 2 days.