8 cups pork stock, plus more as needed
1/2 cup dark roux, homemade or store-bought (see Cook's Note)
1 tablespoon liquid browning and seasoning sauce
2 cups finely chopped onion
2 cups finely chopped green bell pepper
1 1/2 cups finely chopped celery
2 teaspoons garlic powder
5 pounds pork backbones, cut into 2-inch pieces (see Cook's Note)
1 tablespoon cornstarch
Cooked rice, for serving
For home-made roux, use equal parts fat and all-purpose flour (vegetable oil works as well). Heat the fat in a large skillet or Dutch oven over medium heat, then whisk in the flour and stir until smooth. Cook, stirring slowly and constantly, until the roux is dark brown. Remove from the heat and let cool. You can substitute another bone-in cut, such as country-style pork ribs, for the backbones.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.