Rich Pork Stock Recipe

Ingredients

Directions

1. Place reserved pork bones in a 10x15" pan with onions and carrots.
2. Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes.
3. Add 1/2 cup water to pan; stir vigorously to free browned bits.
4. Scrape mixture into a 5-6 quart pan.
5. Add 1 quart water, celery, and thyme.
6. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours.
7. Uncover pan and boil over high heat until liquid is reduced to 2 1/2 cups, about 10 minutes.
8. Pour mixture through a fine strainer into a bowl.
9. Discard bones and vegetables.
10. If stock is made ahead, cool, cover, and chill up to 2 days.
11. Skim or lift off fat and discard.