Rich Pork Stock

Preheat the oven to 400 degrees F. Place the pork bones in a roasting pan in a single layer. Roast, turning as necessary, until they are golden brown, about 30 minutes. Remove the bones; set aside.

Transfer 2 tablespoons of the fat from the roasting pan to a large stock pot.

Heat over high heat and add the onions, carrots, scallions, star anise, ginger root and peppercorns and saute, stirring occasionally, for 5 to 10 minutes, or until the onions are golden. Add the chicken bones.

Meanwhile, pour off and discard the remaining fat from the roasting pan. Add 2 cups of the water to the pan and deglaze the pan by scraping up any particles sticking to the bottom. Once the onions are golden, pour the liquid from the roasting pan into the stock pot.

Add the rest of the water to cover all the bones and vegetables, and bring to a boil. Reduce to a simmer and cook, uncovered, for 6 hours. Skim off any froth or scum that form on the surface as the stock cooks.

Strain the stock through a fine sieve and discard the solids. The stock will keep in the refrigerator for up to 1 week or in the freezer for up to 3 months.

* When you bone a chicken breast or remove a backbone or wing tips, save the bones and place them in a freezer bag and freeze until needed (for up to 6 months), or ask your butcher for extra bones.