- pork bones
- carrots, chopped
- celery, chopped
- leek, chopped
Place the pork bones in a pan, cover with water and bring to a simmer. You can get pork bones free from your local butcher. A layer of foam impurities will form as the bones simmer. Remove this with a large spoon.
Add chopped carrots, celery, leek, onion, garlic and thyme and leave on a gentle simmer for at least 2 hours. The longer you leave it, the better.
Once cooked, sieve and the stock is ready to use.
If you're not going to use the stock straight away, cool the bowl in a sink of cold water. The stock will last for 2 days in the fridge and a month in the freezer. Store in 0.5 litre bags.