Last week, we talked about our love for making homemade pork bone stock. We have always found that making stock is one of the most enjoyable things you can do in the kitchen, especially in the cooler fall weather!
So, we thought we would share our all-time favorite pork-bone broth recipe. It’s a slightly modified recipe from a beautiful cookbook that a customer told us about called The Nourished Kitchen. This broth is so rich and tasty and perfect for winter-time soups.
The recipe makes about 1 gallon of broth.
Pork Bone Stock
4 lbs pork bones
2 bay leaves (optional)
4 sprigs thyme
3 tablespoons whole black peppercorns
2 yellow onions, quartered
3 carrots, chopped
1-2 celeriac, peeled and chopped
4 cloves garlic, smashed
2 gallons water, plus more as needed.
1. Preheat oven to 400 degrees. Arrange the bones in a roasting pan in a single layer and roast for 30 minutes, or until they’re nicely browned on the outside. Transfer the bones to a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the water.
2. Bring the liquid to a boil over high-heat then immediately lower the heat to medium-low, cover and summer for at least 4 hours (up to 12+ hours), adding water as necessary to keep the bones submerged.
3. Strain the broth through a fine-mesh sieve, discard the solids and pour the broth into jars. Cover the jars and put them in the fridge. You can remove the fat that hardens on the surface and use it for cooking if desired. Use the broth within a week or freeze it for up to 6 months.