Rich pork stock
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pork bones | ||
| 2 | Large onion,chopped | |
| 2 | Large carrots,cut in pieces | |
| ½ | cup | Water |
| 1 | quart | Water |
| 2 | Celery stalks,cut in pieces | |
| ½ | teaspoon | Dried thyme leaves |
Directions
1. Place reserved pork bones in a 10x15" pan with onions and carrots.
Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes.
2. Add ½ cup water to pan; stir vigorously to free browned bits.
Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1½ hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 ½ cups, about 10 minutes. Pour mixture through a fine strainer into a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard.