When the bones were ready I tossed them in a stock pot, covered them in water, added some salt, celery and onion and simmered for a couple of hours.
Thursday, February 9, 2012
Most of the time when I make stock it's turkey or chicken. After making the Andouille Sausage I found myself with a lot of pork bones; so after a quick Internet search I decided to make pork stock. I roasted the bones in a 450-degree oven for 20 minutes on one side and 20 minutes on the other side. The house smelled so wonderful when the bones were cooking.