Pork Broth (and gravy recipe)

We had roast pork this week and I always save the bone, fat and any leftover meat scraps for making broth.  I put the bone(s) and scraps in a saucepan, add water 3-4 inches above the top of the bones and cook down on low simmer until bones are showing above the water (2-4 hours).   (I sometimes toss in celery, onion and carrot for more flavor.)  Strain broth, cool and refrigerate until fat can be lifted off top.  Then freeze or can it.  If I freeze it, I package it in one- or two-cup portions in ziploc freezer bags.  To can it; pressure can it at 10 pounds of pressure for 20 min.   I use broth for marinades, dressings, gravies, soups and stews.  I cook pasta and rice in it for great flavor.  .  If I am making broth from game meat or fowl, I toss 4-6 juniper berries in the broth as it's cooking to eliminate any gamey taste.

mmm--Hot Pork & Gravy Sandwiches Await!

Pork Gravy  (makes 3 cups gravy)

1/4 cup butter

1/3 cup flour

1/2 tsp salt

1/2 tsp thyme

1/4 tsp sage

1/8 tsp pepper

pinch nutmeg

3 cups pork broth

--In saucepan, melt butter.  Stir in flour, salt, thyme, sage, pepper and nutmeg.  Whisk in pork broth all at once.  Cook and stir until thickened and bubbly.