- 2-4 QUARTS UNCOOKED PORK NECK BONES
- 2 LARGE CARROTS, BROKEN IN SEVERAL PIECES
- 2 LARGE ONIONS, UNPEELED AND HALVED
- 2 RIBS CELERY, ROUGHLY CHOPPED
- 2 CLOVES GARLIC, UNPEELED AND SMASHED
- 12-15 PEPPERCORNS
- 2 BAY LEAVES
- 1 TEASPOON SALT
Heat oven to 450 degrees F. 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 stock pot; 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 stock pot.* 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. The stock is excellent in soups, stews & gravies.
*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 stock pot 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.
*Adapted from "Pork, Be Inspired."