Instructions: 1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast in a 450F. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.