Title: Rich pork stock
 Categories: Main dish, Meats, Vegetables
      Yield: 6 Servings
 
           Pork bones
      2    Large onion,chopped
      2    Large carrots,cut in pieces
    1/2 c  Water
      1 qt Water
      2    Celery stalks,cut in pieces
    1/2 ts 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, 40-50 minutes.
  2. Add 1/2 cup water to pan; stir vigorously to free browned bits.
  Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and
  thyme. Bring to a boil over high heat, then cover and simmer for 1
      1/2    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.