When making stock, roasting the pork bones adds a rich, deep flavor. If you're short on time, however, you can skip the roasting step and still have a richly flavored broth -- ideal for making, soups, gravies, and risottos, or for cooking vegetables and rice. Use pork hocks, neck bones, or bones removed from roasts or steaks. Simply store them in a plastic bag in the freezer until you have enough to make stock.

Pork Stock

2 to 4 quarts uncooked pork bones
2 large carrots, broken in several pieces
2 large onions, unpeeled and halved
2 celery ribs, roughly chopped
2 cloves garlic, unpeeled and smashed
12 to 15 peppercorns
2 bay leaves
1 teaspoon salt

1. Heat oven to 450°F (230°C). Place bones in single layer in large shallow roasting pan(s); add half of the vegetables and 1 clove of garlic. Roast for 20 to 30 minutes or until bones are well browned. Transfer bones and vegetables to large kettle; discard any fat.
2. Pour about 1 cup water into roasting pan(s) and bring to boil over medium-high heat, scraping browned bits free from pan(s). Add to kettle.* Add remaining vegetables, remaining garlic, peppercorns, bay leaves, salt, and enough cold water to cover. Bring to a simmer, occasionally skimming off any foam. Simmer, loosely covered, for 3 to 4 hours, adding more boiling water if liquid evaporates below surface of ingredients.
3. Strain into large bowl, pouring through large colander or sieve lined with cheesecloth; discard solids. Cool slightly; chill for several hours or overnight. Lift off and discard fat. To store, cover and chill up to 4 days or freeze up to 1 year.

Makes about 16 cups stock. Nutritional information per 1 cup of stock.

*If not roasting bones, simply place all ingredients in large kettle and proceed with recipe.

To Use a Pressure Cooker: In pressure cooker combine all ingredients (whether roasted or not) with enough water to cover. Pressure-cook for 20 to 30 minutes.

To Make Ham Stock: In large kettle simmer ham bone and trimmings (do not roast), 2 roughly chopped celery ribs, 1 roughly chopped onion, 1 broken carrot, a few peppercorns, a few allspice berries, 1 bay leaf, and 1 teaspoon dried thyme with enough water to cover. Strain, chill, and store as described above.

Nutrition Facts: Calories 19 calories Protein 0 grams Fat 2 grams Sodium 158 milligrams Cholesterol 2 milligrams Saturated Fat 1 grams Carbohydrates 1 grams Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.