Recipe - Rich Pork Stock

Pork bones
2 Large onion,chopped
2 Large carrots,cut in pieces
One half cup Water
1 qt Water
2 Celery stalks,cut in pieces
One half teaspoon Dried thyme leaves

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, 4050
minutes.
2. Add One half cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 56 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini