Page 1 of 1

pork stock

PostPosted: Sun May 05, 2013 9:06 am
by bluhorseman
This is very easy – so don’t get stressed out about quantities at all

Pork bones, any amount
Pork scraps, any amount

The first thing you want to do is to give the pork bones a quick roasting. This browning brings a lot more flavor to the eventual stock. Preheat your oven to 425 and once it’s hot, toss the bones in a roasting pan and let them brown

Re: pork stock

PostPosted: Sun May 05, 2013 1:38 pm
by redwattles
Home made stock or broth is far superior to that canned or box stuff you can buy. The taste is so much better and you have control over what goes in it. Can you even buy all those chemicals? I keep batches of it on hand to add additional flavor to all kinds of stuff. Once its cooled down and the fat risen to the top so you can remove it easy, then put a baggie inside a plastic bowl, pour stock into the baggie and freeze. Once frozen you can remove from the bowl and seal up better. It doesn't take up as much room in the freezer this way and you don't have to worry about those glass jars breaking.