Instructions: Spread out bones, onions, and carrots in a shallow pan. Brown bones well on all sides at 375 degrees. Transfer all to a kettle and add water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hours, or until reduced to 2 quarts. Strain through a fine sieve and store in refrigerator (or freezer) until needed. If refrigerated, keeps best if brought to a boil every 2 days.

This recipe yields 2 quarts of stock.

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