| Beef Stock---makes 2 quarts |
| 4 pounds Beef or Veal bones |
4 cloves garlic, halved |
| 3 quarts water |
1 Bay leaf |
| 1 medium onion, coarsely chopped |
2 whole cloves |
| 3 large carrots, chopped |
1 teaspoon Thyme |
| 6 sprigs fresh parsley |
1/2 teaspoon celery seed |
| 1 teaspoon whole peppercorns, or to taste |
total fat - 7.22 grams for entire recipe |
Preheat oven to 400° F.
Place bones in a roasting pan and bake 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,for 4 hours. Frequently skim the froth off the top.
Using a colander or large sieve lined with a layer of cheesecloth,
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.
