Bacon Hock Stock
- 1 bacon hock
- 1 sliced onion
- 2 cloves crushed garlic
- 1 sliced carrot
- 1 sliced celery stalks (without leaves)
- 1 t black peppercorns
- 1 thyme sprigs
- 1 bay leaf
- 3 parsley stalks
Put all the ingredients in a large saucepan and cover with water. Bring to the boil and simmer for 3 hours.
After the first hour, the skin of the hock will have softened, allowing you to slit it with a sharp knife, which will release the flavour of the meat.
When the stock is ready, remove the hock and pull off the skin while it is still warm. Then pull off the meat and put it in a small bowl with enough stock to cover. Cool, cover with plastic wrap, and store in the refrigerator until needed to add to soup or salad. Strain the stock while it is still warm.
Use it the same day or cool and store in the refrigerator. Makes about 2 litres.