Kittencals Homemade Pork Stock Recipes

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Steps:

• Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
• Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
• Place on stove element; cover and bring to a full boil.
• Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
• At this point you can transfer to a crockpot.
• Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
• Adjust salt to suit taste.
• After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
• Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
• THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
• Remove any fat that has gathered on top.
• Heat again until just to a liquid (this will make it easier to strain).
• Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
• Let cool completely and freeze in containers.

KITTENCAL'S PORK STEW WITH PASTA

Steps:

• In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
• Coat the pork cubes in the flour mixture.
• Heat olive oil in a large heavy pot over medium-high heat.
• Shake any excess flour off the pork.
• Brown on both sides in hot oil; remove to a bowl or large plate.
• Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
• Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
• Add in the wine; bring to a boil; simmer for 2 minutes.
• Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
• After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
• Skim any fat that has accumulated on top of the juice in the pot.
• Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
• Delicious!