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Soup Stock

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    Soup Stock

    Ingredients
    3 smoked pork hocks {about 3 pounds}
    8 cups water

    Directions
    1 Place pork hocks in covered 4-quart stockpot.
    2 Add water.
    3 Bring to boil; cover and simmer 2 to 3 hours or until meat is tender and pulls away from bone.
    4 Cool; remove meat from bone; cut into medium-sized pieces and return to cooking liquid.
    5 Chill; skim off fat layer.
    6 Add sufficient water to make 8 cups.
    7 Divide into 8 1/2-pint containers and freeze.
    8 To thaw, place unopened container in refrigerator for 24 hours.
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