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1
Rinse the bones twice in cold water to remove the blood.
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2
Preheat the oven to 450u00b0 F.
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3
Place the rinsed bones in a roasting pan and roast, stirring occasionally, until well browned all over.
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4
Transfer to the stockpot and simmer the bones in water to cover for 30 minutes.
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5
During this time, skim carefully.
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6
Meanwhile, put the vegetables in the same roasting pan and roast until brown all over, then add to the soup pot.
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7
Put the hot roasting pan over medium heat and add 1/2 cup dry white wine or water.
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8
Stir and scrape up all the browned bits from the bottom and sides of the pan and pour into the stock.
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9
Add bay leaf, peppercorns and parsley stems.
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10
Continue to simmer very slowly, uncovered, for 4 hours.
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11
Cool, strain, then refrigerate overnight, and scrape off the fat.
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12
If I want a concentrated stock, I boil the stock until it is half its volume.
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13
Refrigerate or freeze until needed.
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14
note: Rinsing the bones and then skimming during the first 30 minutes yields dividends in clarity and refinement of flavor.
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15
You can dispense with the rinsing and skimming, however.
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16
Just put all the ingredients in a pot, bring to a boil, and follow the recipe from there.
