Instructions: Bouquet Garni:
2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley
2 bay leaves
4 to 6 sprigs fresh thyme (or 1/2 teaspoon dried)

In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string.

Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 minutes, turning frequently. Reduce the temperature to 375 degrees F. Add the cut pieces of onion, leeks, carrots and celery stalks to the pan. Roast for 30 minutes more, stirring every 15 minutes. Watch closely that the mixture browns well and does not burn. Remove from the oven and place the browned bones and vegetables in a large stockpot. Discard the excess fat from the roasting pan, add a small amount of cold water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose. Add this to the stockpot. Add the garlic, peppercorns, salt and bouquet garni to the stockpot. Pour COLD water over the entire contents, completely covering everything. Bring to a boil then reduce heat to a simmer for approximately 24 hours. Stir the bottom of the pot occasionally as well as removing any scum from the surface. Make sure nothing sticks and the bones are covered at all times. You may have to add small amounts of COLD water. Remove the stockpot from the stove and place in a small amount of cold water in the sink to cool it as quickly as possible.

Strain the stock and refrigerate. The stock can be put into individual measured containers, covered and frozen until ready to use.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.