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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.