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Basic Pork Stock

Source: Roasting
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Active Time:  10 Minutes
Total Time:  8 Hours
  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 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.

Total Roasting Time: 20 minutes plus stove-top cooking

Serving size = 1 cup

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 5 Cups
Calories: 66
Sodium: 1mg
% Cal. from Fat: 68%
Fat. Total: 5g
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