Instructions: * Note: Make Bouquet Garni from parsley, thyme, bay leaves, peppercorns and cloves wrapped in cheesecloth.

Heat oven to 450 degrees.

Place bones in a roasting pan, and roast, 45 minutes, stirring occasionally. Add onions, garlic, carrots, and celery to roasting pan. Return to oven until well browned, roasting for a total of 1 to 1 1/2 hours.

Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; discard any fat. Heat roasting pan on stove over high heat. Add wine to deglaze, stirring to loosen any browned bits from bottom of pan. Transfer to stockpot, and add bouquet garni, tying to handle of pot for easy removal. Add enough cold water to cover by 2 inches. Bring to a boil and reduce to simmer. Cook for 7 to 8 hours, skimming frequently.

Strain the stock through a chinois or fine sieve into a large bowl or pot, and set the bowl in an ice bath. When cool, cover and refrigerate overnight. Remove layer of fat from bowl or pot. Stock can be stored in refrigerator for 3 days and frozen for up to 3 months.

Makes about 2 quarts.

GOOD THING: After making a rich meat stock, allow it to chill in the refrigerator overnight. Then skim the surface with a slotted spoon to remove any solidified fat. Place damp cheesecloth in a strainer, and freeze until firm. Pour the skimmed stock through the lined strainer to remove very last vestige of fat. Use perfectly strained stock in your favorite soup or sauce.

Yield: 2 quarts

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