Pork Stock

• 4 lb pork bones, I used ribs cut up
• 1 onion, peeled and quartered
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 tsp black pepper
• 4 peeled garlic cloves
• 2 quart low or no sodium chicken broth
• 2 quart low or no sodium beef broth
• 1/2 tsp thyme
• 2 tbsp canola oil

1. Preheat oven to 450
2. In a large roasting pan add oil to cover bottom, add pork bones season with salt and pepper.
3. Roast 15 minutes, turning once until brown..
4. Remove from oven, add pork bones to large stockpot, pour some broth in roasting pan to scrape up all browned bits, add to pot with pork bones.
5. Add all remaining ingredients to stockpot and bring to a boil, skim off and discard any foam.
6. Lower heat to low and simmer 6 hours, uncovered,you want the liquid to reduce almost in half.
7. Strain stock to remove all solids.
8. Chill overnight and remove hard fat layer from top, your broth is now ready to use!
9. I do not add any extra salt, so it can be added to any recipe without worry of to much salt.

pork bones, onion, celery, carrot, black pepper, garlic, chicken broth, beef broth, thyme, canola oil

Taken from cookpad.com/us/recipes/352087-pork-stock (may not work)