Rich Pork Stock Recipe

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Rich Pork Stock Ingredients

1 pork bones
2 large onion,chopped
2 large carrots,cut in pieces
1/2 cup water
1 qt water
2 celery stalks,cut in pieces
1/2 tsp dried thyme leaves

A Recipe for
Rich Pork Stock

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Rich Pork Stock Recipe
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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.
Isadora Duncan, America dancer (1878-1927)

This is a recipe for Rich Pork Stock from the recipe cookbook of Recipes-to-go (Meat)

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
Edward Abbey

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Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”
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Rich Pork Stock

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

Rich Pork Stock Directions

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.

Serves: 6

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Rich Pork Stock Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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