|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.