Rich Pork Stock Recipes

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RICH CHICKEN STOCK



Rich Chicken Stock image

Provided by Bobby Flay

Time 4h40m

Yield about 6 cups

Number Of Ingredients 10

4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

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



Turnip Greens Cooked in Rich Pork Stock image

Smoked pork shoulder usually isn't available at supermarkets, so you will need to order it in advance from your butcher. If you use ham shanks instead, try to find the kind without artificial flavors like liquid smoke. And don't throw out the cooking liquid; it's great for making soup.

Provided by Scott Peacock

Yield Makes 10 servings

Number Of Ingredients 4

16 cups water
1 1-pound piece smoked pork shoulder or ham shanks, cut into 1/2-inch cubes
3 pounds coarsely chopped turnip greens, kale, or mustard greens, thick stems discarded
Thinly sliced sweet onion (such as Vidalia or Maui; optional)

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



Kittencal's Homemade Pork Stock image

To insure a rich dark stock the pork bones must be oven-roasted before boiling --- this stock freezes well and makes the best homemade gravy! --- make this when you have some time as it needs a long very slow cooking time --- to save time you may roast the bones up to 2 days ahead and refrigerate until ready to use for the stock, or you may the roast bones and keep in your freezer until ready to make the stock --- do not use pork hocks or pork chops only pork ribs will work the best --- yield is only estimated it will depend on how much water you use to make the stock and some water will evaporate while simmering, prep time does not include roasting the bones firstly.

Provided by Kittencalrecipezazz

Categories     Stocks

Time 4h20m

Yield 15 cups

Number Of Ingredients 9

5 -6 lbs pork side ribs (or use bone-in country-style ribs, I use a combination of both, sliced into smaller pieces)
1/3 cup tomato paste (or as needed to lightly brush onto the ribs)
cold water
10 black peppercorns
2 medium onions (quartered , do not peel leave the skin on)
2 carrots, peeled
1 large celery rib
12 large fresh garlic cloves, sliced in half (I just use a whole head garlic)
1 tablespoon salt (or to taste)

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.

Nutrition Facts : Calories 44.6, Fat 2.3, SaturatedFat 0.7, Cholesterol 7.6, Sodium 528.8, Carbohydrate 4.2, Fiber 0.8, Sugar 1.8, Protein 2.1

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