Basic Pork Stock

• 3½ pounds (1.75 kg) meaty pork bones
• 1 small carrot, cut in half lengthwise

Put all the ingredients in a saucepan with 1 gallon (4 liters) of water and bring to a boil over medium-high heat. Reduce to a simmer and cook gently for 2 hours. Remove any scum that may form as the stock begins to boil. Strain the stock and pick the meat from the bones. Reserve the meat for soups or dumplings. Put the stock in the refrigerator to cool and jell, then skim off the fat. Freeze o