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1
Bouquet Garni:2 celery stalks, cut approximately 6 inches long 4 to 5 sprigs parsley2 bay leaves4 to 6 sprigs fresh thyme (or possibly 1/2 tsp.
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2
dry)
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3
In the hollow of one celery stalk, place all the ingredients, cover with the other celery stalk and tie together with kitchen string.
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4
Preheat oven to 450 degrees F. Place the bones in a shallow roasting pan and brown for 45 min, turning frequently.
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5
Reduce the temperature to 375 degrees F. Add in the cut pcs of onion, leeks, carrots and celery stalks to the pan.
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6
Roast for 30 min more, stirring every 15 min.
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7
Watch closely which the mix browns well and does not burn.
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8
Remove from the oven and place the browned bones and vegetables in a large stockpot.
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9
Throw away the excess fat from the roasting pan, add in a small amount of cool water and place on a burner over very high heat to deglaze the pan, using a spatula to scrape all the particles loose.
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10
Add in this to the stockpot.
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11
Add in the garlic, peppercorns, salt and bouquet garni to the stockpot.
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12
Pour Cool water over the entire contents, completely covering everything.
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13
Bring to a boil then reduce heat to a simmer for approximately 24 hrs.
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14
Stir the bottom of the pot occasionally as well as removing any scum from the surface.
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15
Make sure nothing sticks and the bones are covered at all times.
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16
You may have to add in small amounts of Cool water.
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17
Remove the stockpot from the stove and place in a small amount of cool water in the sink to cold it as quickly as possible.
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18
Strain the stock and chill.
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19
The stock can be put into individual measured containers, covered and frzn till ready to use.
