10 hours ago, Shel_B said:
It's pretty easy to make a chicken-pork stock with chicken backs, feet, other bony parts plus unsmoked or smoked pork hocks, shanks or pork necks. If I am planning to make a Chinese soup I don't use a lot of pork. Berkeley Bowl has a good selection of chicken parts and some pork parts.
I've also discovered a great product that I get at Waylan's meat market on Fruitvale, in Oakland: smoked pork necks. They are great for putting in a stove top pot of beans if you want a distinctly smoky flavor. I usually drop in two necks for a pound of RG beans and they are done when the beans are done. The meat you can pull of them after cooking is delicious, but is less than you would get from a shank. I just pull of the meat and throw it into the pot when it's all done. I think you would only need one along with several lbs. of chicken parts to make an impact if you wanted a bit of smoky taste to your stock.
To add for clarity and direction, Waylon's is across the street from Farmer Joe's and next door to a Peets and La Farine Bakery, so not exactly in a food desert in case you have other items on your list.
