| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Pork bones |
| 2 |
|
Large onion,chopped |
| 2 |
|
Large carrots,cut in pieces |
| 1/2 |
c |
Water |
| 1 |
qt |
Water |
| 2 |
|
Celery stalks,cut in pieces |
| 1/2 |
ts |
Dried thyme leaves |
INSTRUCTIONS
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 1/2 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 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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