Categories: Sauces- Seasoning- Gravies

Ingredients

• 2 Tbsp. bacon fat or olive oil
• 1 small onion, chopped
• 2 ribs celery, chopped
• 1 carrot, chopped
• 4 garlic cloves, crushed
• 1 ham bone (with scraps attached)
• 2 sprigs parsley
• 2 bay leaves
• 1 Tbsp. whole peppercorns

Directions

1. Heat bacon fat in a large pot over medium heat. Cook onion, celery, carrot and garlic, stirring frequently, until golden, about 10 minutes. Add ham, parsley, bay leaves and peppercorns, and add enough water to cover the bone by 1 inch (we used 3 quarts). Simmer, uncovered, until stock is flavorful and fragrant, about 3 hours.
2. Strain stock through a fine-mesh sieve into a large bowl; pick out and save bits of ham; discard the remaining solids.
3. use immediately or transfer stock to an airtight container and refrigerate for 3 to 5 days or freeze for up to 6 months.

4. makes about 2 quarts

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