• 1 ½ pound Nueske bacon
  • 2 pounds of pork bones
  • 2 onions, halved and bruleed
  • 15 grams garlic, peeled and bruleed
  • 1 leek, halved and bruleed
  • 1 medium carrot, peeled, chopped and bruleed
  • 1- 1 ½ liters chicken broth, enough to cover the rest of the ingredients

Passo a passo

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Roast bacon and pork bones in the oven for 60 minutes until browned but not charred.
  3. Add bones, bacon and bruleed vegetables to pot, fill with chicken broth enough to cover the contents of the pot.
  4. Cook overnight (at least 12 hours) covered in an oven set at 210 degrees Fahrenheit.
  5. Strain the stock and reduce again in a large saucepan over medium-high heat until reduced by half.