Court Bouillon

I use this flavored liquid to cook hocks, pig’s feet, and tails. After you have cooked them, you will be left with a tasty liquid very high in gelatin—don’t throw it away. Strain the court bouillon through a sieve and refrigerate it overnight so that you can lift off the chilled fat and discard it. I often use this instead of stock in soups and sauces for pork. It adds a velvety texture