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1
* Note: Make Bouquet Garni from parsley, thyme, bay leaves, peppercorns and cloves wrapped in cheesecloth.
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2
Heat oven to 450 degrees.
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3
Place bones in a roasting pan, and roast, 45 min, stirring occasionally.
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4
Add in onions, garlic, carrots, and celery to roasting pan.
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5
Return to oven till well browned, roasting for a total of 1 to 1 1/2 hrs.
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6
Remove roasting pan from oven, and transfer bones and vegetables to large stockpot; throw away any fat.
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7
Heat roasting pan on stove over high heat.
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8
Add in wine to deglaze, stirring to loosen any browned bits from bottom of pan.
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9
Transfer to stockpot, and add in bouquet garni, tying to handle of pot for easy removal.
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10
Add in sufficient cool water to cover by 2 inches.
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11
Bring to a boil and reduce to simmer.
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12
Cook for 7 to 8 hrs, skimming frequently.
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13
Strain the stock through a chinois or possibly fine sieve into a large bowl or possibly pot, and set the bowl in an ice bath.
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14
When cold, cover and chill overnight.
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15
Remove layer of fat from bowl or possibly pot.
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16
Stock can be stored in refrigerator for 3 days and frzn for up to 3 months.
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17
GOOD THING: After making a rich meat stock, allow it to refrigeratein the refrigerator overnight.
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18
Then skim the surface with a slotted spoon to remove any solidified fat.
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19
Place damp cheesecloth in a strainer, and freeze till hard.
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20
Pour the skimmed stock through the lined strainer to remove very last vestige of fat.
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21
Use perfectly strained stock in your favorite soup or possibly sauce.
