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.

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