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
- 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.
- 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.
- 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.
