Pork bones
2    Large onion,chopped
2    Large carrots,cut in pieces
1/2 c  Water
1 qt Water
2    Celery stalks,cut in pieces
1/2 ts Dried thyme leaves

1. Place reserved pork bones in a 10×15″ pan with onions and carrots. Roast
in a 450F. oven, mixing occasionally, until bones are well browned, 40-50
minutes.
2. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape
mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring
to a boil over high heat, then cover and simmer for 1 1/2 hours.
3. Uncover pan and boil over high heat until liquid is reduced to 2 1/2
cups, about 10 minutes. Pour mixture through a fine strainer into a bowl.
Discard bones and vegetables. If stock is made ahead, cool, cover, and
chill up to 2 days. Skim or lift off fat and discard.