Instructions: In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce

the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored.

Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating.

This stock deeps in the refrigerator for up to 1 week or can be frozen.

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