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 How To Make Pork Stock by scrumptiouschef

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  • Total Posts: 639
  • Joined: 10/5/2005
  • Location: austin, TX
How To Make Pork Stock by scrumptiouschef Sat, 12/31/11 3:11 PM (permalink)
5 lbs Pork Neckbones or Pig's Feet [I prefer the feet but the neckbones work fine too]
1 bunch Celery
5 each Bay leaves
3 each Onions,sweet,quartered
3 T. Peppercorns,Black
6 quarts Water,municipal
Part 1
Heat oven to 300 degrees
Place pork in casserole pan
Roast 2 hours
Place half the vegetables in pan
Roast 1 hour longer
Part 2
Place pork, pepper, all vegetables, both raw and roasted and bay leaves in large vessel
Cover with 6 quarts municipal water
Bring to boil
Dip out 2 cups of boiling liquid and use it to deglaze the pan you roasted the meat and vegetables in [Absolutely crucial step, do not omit, Classic French methodology]
Add deglazing liquid to vessel
Reduce to simmer
Cook for 4 hours
Skim foam off surface as needed
Strain stock into large vessel through colander
back story, cooking notes http://www.scrumptiousche...How-To-Make-Pork-Stock
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