Rich Pork Stock Recipes

RICH CHICKEN STOCK

Steps:

• Preheat oven to 450 degrees F.
• Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
• Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

TURNIP GREENS COOKED IN RICH PORK STOCK

Steps:

• Combine 16 cups water and pork in very large deep pot; bring to boil. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Using sieve or slotted spoon, remove pork pieces from broth and discard. DO AHEAD: Broth can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
• Return broth to boil. Season lightly with salt and pepper. Add greens to broth by large handfuls, allowing greens to wilt slightly before adding more. Cover and boil gently over medium heat just until greens are tender, about 10 minutes for mustard greens and 20 minutes for turnip greens or kale.
• Drain, reserving cooking liquid. Transfer greens to serving bowl. Moisten generously with cooking liquid (reserve remaining cooking liquid for another use). Season to taste with salt and generous amount of pepper. Scatter onion over, if desired, and serve.

KITTENCAL'S HOMEMADE PORK STOCK

Steps:

• Set oven to 400 degrees F.
• Grease a large jelly-roll pan.
• Place the ribs on the pan and using a pastry brush, coat the ribs very lightly on both sides with tomato paste (do not use too much tomato paste just use enough to barely coat the ribs).
• Since there is a fair amount of ribs you might need to roast the ribs in 2 batches that is why I would advise you to do this a day or a few days ahead.
• Roast the ribs for about 25-30 minutes, then turn the ribs over and roast for another 25 minutes or until browned (careful not to burn).
• At this point you may refrigerate or freeze the ribs until ready to make the stock.
• Place the ribs in the stockpot along with all remaining ingredients.
• Pour in water to completely cover the ribs and to about three-quarters to the top of the pot; bring to a simmer over medium-high heat.
• As the broth comes to a simmer skim off any foam that has accumulated on top.
• Reduce the heat to low, cover and simmer for about 4 hours, simmering at the barest possible simmer to avoid bruising the bones (you may simmer longer if desired).
• Remove the stockpot from the heat and allow to rest for about 1-1/2 hours.
• Ladle off and discard any fat that has accumulated on the top of the stock.
• Using long tongs remove the ribs from the pot (discard or save).
• Place a fine strainer over a large bowl and strain the stock into the bowl.
• Allow the stock to come to room temperature, then refrigerate for up to 3 days or freeze in 1 or 2-cup plastic containers.