Yield: 1 Servings
|4 pounds||Beef or veal bones|
|1 medium||Onion; coarsely chopped|
|3 larges||Carrots; chopped|
|6 \N||Sprigs fresh parsley|
|1 teaspoon||Whole peppercorns|
|4 \N||Cloves garlic; halved|
|1 \N||Bay leaf|
|2 \N||Whole cloves|
|½ teaspoon||Celery seeds|
Preheat oven to 400 degrees. Place bones in a roasting pan and bake for 30 minutes, turning once. Discard accumulated fat.
Transfer bones and remaining ingredients to a large stockpot. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, partially covered, at least 4 hours. Frequently skim the froth off the top.
Using a colander, strain stock. To defat stock, refrigerate until fat hardens on the surface, then remove and discard. The stock may gel during refrigeration; this is natural. Makes 2 quarts.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .