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| Home -> [Entrees, Meats, Pork, Vegetables] -> [Rich pork stock Recipe] |
Rich pork stock
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Entrees, Meats, Pork, Vegetables |
Rating: |
0 |
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Ingredients:
| | Pork bones | | 2
| | Large onion, chopped | | 2
| | Large carrots, cut in pieces | | 1/2
| cup | Water | | 1
| quart | Water | | 2
| | Celery stalks, cut in pieces | | 1/2
| tsp | Dried thyme leaves |
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Procedures:
| 1 | Place reserved pork bones in a 10x15" pan with onions and carrots. | | 2 | Roast in a 450°F. | | 3 | Oven, mixing occasionally, until bones are well browned, 40-50 minutes.?Add ?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 ?hours.?Uncover pan and boil over high heat until liquid is reduced to 2 ?cups, about 10 minutes. | | 7 | Pour mixture through a fine strainer into a bowl. | | 8 | Discard bones and vegetables. | | 9 | If stock is made ahead, cool, cover, and chill up to 2 days. | | 10 | Skim or lift off fat and discard. |
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