Sunday Night Soups: Pork Stock

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4 pigs feet, split

2- to 3-pound pork shoulder or shank

1 quart homemade chicken stock (You can use water instead, but the results will not be as hearty. Do not be tempted to use store-bought stock, even the fancy kind that comes in a box.)

Water to cover

1 garlic whole and unpeeled, halved through its equator

1 onion, peeled and quartered

1 to 2 carrots

1 to 2 bay leaves

A few peppercorns

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