Basic Pork Stock
- Active Time 10m
- Total Time 8h
Makes 5 Cups
The bones and plate scrapings from Roast Rack of Pork make a surprisingly rich stock for deglazing, bean soups, and pork stews. Pork stock is virtually cheating, it is so easy.
- All bones and scraps from Roast Rack of Pork
- 2 1/2 quarts water or to cover by 2 inches
- 1/2 cup red wine or other liquid, for deglazing
Place rack in center of oven. Heat oven to 500 degrees F.
Put all bones and scraps in a small or medium roasting pan. Roast for 10 minutes. Turn. Roast 10 minutes more. This extra roasting gives the stock an even richer flavor.
Put bones and scraps in a stockpot. Add water to cover by 2 inches. Cover and bring to a boil.
While water is coming to a boil, put the roasting pan on top of the stove over high heat Deglaze pan with the wine or other liquid. Add to stockpot. Reduce heat so that the liquid is simmering. Using a metal spoon, skim off the scum that rises, to the, top. Cook 9 to 16 hours (9 is sufficient; 16 is even better); replenish water as needed.
Strain, skim, label and refrigerate or freeze.
Serving size = 1 cup
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
66 calories; 5g total fat; 0mg cholesterol; 1mg sodium; 0g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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